Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table. This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year. Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well. Our garden often supplies the vegetables needed.
Heat to boiling:
- 8 cups water
Dice and add:
- 3-4 carrots
- 4-5 celery stalks with leaves
- 1/2 medium onion or 1/2 cup leeks
- 1 Tbsp. dried parsley
- 1 cup diced, cooked chicken
Cook for 20-30 minutes or until vegies are tender. Add:
- 2 pkg. Lipton dry chicken noodle soup mix
Reduce heat to low and allow to set for 1/2 hour or until noodles from soup are done.