This recipe is my starting point for all my other variations.
4 c. chicken broth or stock
1 c. chopped celery
1/2 c. chopped onion
2 c. diced cooked chicken (I use left over rotisserie chicken.)
1 package cooked noodles (I use Kelp Noodles, but you can use which ever kind of noodles fit your diet.)
Salt and pepper to taste
Bring chicken broth, celery, and onion to a rolling boil. Boil for about 5 minutes or until celery and onion are soft (but not mushy). Add chicken and noodles and cook for another half hour on low heat. Makes 5-6 servings.
- Before adding the celery and onion to the broth, boil the leaves from the celery stalk and 2-3 bay leaves for ten minutes. Remove celery leaves and bay leaves and continue recipe as above.
- Try different spices (such as Herbs de Provence) or make the soup a little more spicy by adding a little bit of powdered ginger.
- Add other veggies such as carrots, zucchini, or even kale leaves. Boil carrots & zucchini with the celery and onions in the broth.
- Make it vegetarian by using Vegetable Stock and omitting the chicken, then adding lots of other veggies.