Chicken Soup

I have finally perfected my chicken soup recipe! This recipe has just the perfect blend of herbs and spices. 

1 onion, chopped

1-2 TBS minced garlic

Evoo

Salt and pepper

About a cup of cooked chicken, diced

2 cups (or 1 can) of carrots 

1 lb speggetti noodles, broken OR

1 lb of egg noodles

1 TBS minced ginger

Pot full of chicken broth

2 TBS fresh or 2 tsps dried of both basil and thyme

1 tsp each of sage and turmeric

Start by sautéing the chicken, onion, garlic, and ginger in evoo on medium. Once the onions are translucent, fill the pot full of chicken broth and set the burner to high. To the chicken broth, add the carrots and the remaining spices and herbs. Bring to a boil. Once the broth is rapidly boiling, break the speggetti noodles into approx 2-3 inch segments and drop them in the pan (or add the egg noodles). Adjust heat to medium high to avoid boil-over. Cook until noodles are tender. 

This recipe made just short of 4 quarts of soup. 

Note: Sometimes when the noodles are tender, I will also add biscuits to make this into a type of mock chicken and dumplings. To do that, I simply cut the cheapest, regular biscuit dough you can buy in a refrigerated tube into quarters with scissors. Then you drop them one at a time into the boiling water. I boil for around 3-5 minutes more after dropping my last quartered raw biscuit. 

If you use the expensive biscuits (like grands), these usually don't turn out well. They end up kind of slimy. Seriously, use the 25-or-30 cents-a-roll kind.