Well okay, just chicken noodle soup. It's February and everybody in my family is either sick, just gotten over being sick, or is about to get sick. Actually, I think it is all three for some of us. So I've been making a lot of chicken noodle soup. Sure, I could crank open a can of Campbell's finest, but I just can't eat that stuff any more.
When I was little, I thought that that was how soup came. I didn't know ordinary people could actually make soup. I was fine with some Campbell's condensed soup. Then I discovered Progresso soups and they were better, but later I learned to make my own soups, and now I can't go back. I never should have learned to cook. It really cuts down or your ability to enjoy prepackaged convenience foods.
But back to soup. Here's the recipe I use for making chicken noodle soup. It freezes well, so when I have leftovers, I save them for times when we're too sick to cook. It's as easy as canned soup then only about a million times better.
Chicken Noodle Soup
Shredded chicken from 2 chicken breasts
2 quarts chicken stock (I try to keep homemade stock in the freezer, but when I'm out The Washington Post recommends College Inn Chicken Broth. It's pretty good.)
1/4 teaspoon black pepper
3 stalks celery, medium-diced
4 carrots, medium-diced
2 cups wide egg noodles (or if you are like my dad who doesn't like wide egg noodles, you may use the skinny ones)
1/4 cup chopped fresh parsley (I prefer flat leaf, but curly works)
Bring chicken broth and pepper to a boil in a large pot. Add vegetables and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the shredded chicken and parsley. Heat, taste for seasonings and serve.