Schoolhouse Chicken Soup

Everyone should have a reliable chicken soup they can turn to when kids get sick, the neighbors need food, or it snows. This easy soup is an excellent one to fall back on because the ingredients can be kept on hand for making anytime--while not literally "pantry" staples, all the ingredients are easily stored for longer-term keeping. After all, it's easy to make a great dinner when the fridge is full of fresh meat, delicious cheese, and favorite crispy vegetables--the challenge is making something pleasing when it's been eight or nine days since your last trip to the store.

*Schoolhouse Chicken Soup*

In a large skillet, heat:
3 T. olive oil

Add:

8-10 carrots, peeled and thinly sliced
1 onion, diced
lots of celery, thinly sliced (up to an entire head)
as much garlic as you can stand to mince, at least 4 cloves

Saute til sweaty and onion is transparent.

Transfer to a big stockpot.

Add:

2 boxes chicken stock (the large size)
6-8 frozen boneless chicken breasts
1 T. salt


Bring to a boil, then turn down to a simmer and cover. When chicken is cooked through, turn off the flame and let cool slightly. Fish the chicken pieces out and shred or slice them. Taste the broth and maybe dress it up with the juice of half a lemon and a slug of tamari sauce.

Bring the broth back to a boil, and dump in a large bag of egg noodles. When cooked, add the chicken back, and serve with lots of pepper. I made this yesterday and fed fifteen people! This recipe works for *you*.