*Schoolhouse Chicken Soup*
In a large skillet, heat:
3 T. olive oil
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.
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*.
chili powder. When you add the broth, add a can of diced tomatoes with green chilies.
Instead of choosing noodles or dumplings for the starch, stir in 1-2 cans of rinsed black or white beans and add some frozen corn, heating til it's cooked through.
Serve with any of these delights: shredded cheese, sour cream, lime wedges, crushed tortilla chips, or salsa.