15 March, 2017
Veggie Chicken Noodle Soup
Earlier this week, my parents and I were rummaging through some old papers and photos when we came across this gem:
I was three or four when I wrote this, but even still, 20 years later, I was inspired by my budding culinary skill. How could I have possibly known that, when I was older and living in college, this would basically become one of my favorite comfort foods? Incredible, isn’t it?
Maybe even kind of spooky….
At any rate, I never thought to post my dumb chicken soup recipe, because — it’s chicken soup. Who cares? Anyone can make it. Four-year-old me seems to be calling from the past, though, so who am I to say no? After all, I was just so darn cute back then…
So, it may be a simple recipe, but this one’s for all the other budding chefs out there, no matter what your age. Mangia!
4 cups water
4 tsp Better than Boullion
1 cup macaroni (I used stellini because Nana used to use them for soup when I was little, so they fit the nostalgic spirit of the recipe)
3 carrots, cut into coins
4 celery ribs, cut into bite-sized pieces
1/2 clove garlic, minced
1/2 tsp black pepper
1 tsp parsley
1 tsp oregano
1 tsp basil
This makes more of a noodle dish than an actual soup. Part of that is due to the fact that I had an odd amount of pasta left, so I just used all of it. If you want more soup and less noodle, either cut the macaroni to 1/2 cup or add more water.
In a saucepan, combine the water and Better than Boullion until you have a nice broth (you can also just use 32 oz of chicken broth), warming it on medium heat while you chop the vegetables and add them in. I suggest cutting the carrots first, since they’re tougher than the celery.
Once all the veggies and spices have been added, turn the head up to high and bring the soup to a rolling boil. Add in the pasta, stir, and bring the heat down to medium high, keeping the soup boiling.
Cook for seven minutes (or however long your pasta suggests) before removing from heat and serving. Yum yum!