It was 36 years ago I was recovering from childbirth. At the other end of the block was a dear friend named, Marcie. She was from Jewish descent and had the perfect cure to get me back on my feet, homemade chicken soup. To this day I turned to this soup when feeling down and needing a bit of a pick me up.
However, this week I came up with a soup with a little bit of a 21st century twist. Below is how I prepared it. I had about a cup of chicken leftover from dinner the day before along with some other food items needing to be re-homed. What perfect place, in a pot of homemade chicken soup.
Home Made Chicken Soup
1 cup cooked chicken with broth.
(The broth should fill a medium sized soup pot about half full.)
½ pkg. baby carrots (about 8 oz.)
½ cup diced yellow onion
½ cup diced celery leaves
Salt, pepper, and parsley to taste (each cook knows what they like, I like loads!)
1 box (13.25 oz.) ritoni noodles
3 -5 green onions, cut in 3’ lengths.
Cook chicken, broth, carrots, onion and spices together until done. In a separate pot cook the ritono noodles. Keep separated until ready to serve. Add green onions to soup pot the last 5 minutes for garnish on top.
Once soup and noodles are done in a soup bowl ladle out a couple of scoops of noodles then add soup over the top. Do not add noodles to the soup pot because when you warm up the leftovers the noodles tend to breakdown and lose the shape.
And viola! A nice warm soup to chase away the blahs.