When someone in the house is sick, I make chicken soup. Call it old-fashioned, but science is beginning to prove this old wives' tale.

Chicken Soup

Ingredients

• 4 boneless, skinless chicken breasts or equivalent in cooked chicken
• poultry seasoning
• olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 6 stalks celery, chopped
• 8 carrots, sliced thin
• 12 c water
• 6 tsp chicken bouillon
• 1 tbsp basil
• 1 tbsp oregano
• 1 1/2 tsp parsley
• 3 c vegetable pasta or egg noodles
• pepper to taste

Instructions

If working with fresh chicken and cooking quickly, wash & trim breasts, pan-searing them in olive oil and seasoning with a dash of poultry seasoning each. Allow to stand before cutting into bite-sized pieces. If working with fresh chicken and starting early, place chicken, 1 c of water, and several shakes of poultry seasoning in a crock pot. Cook on low for at least 6 hours. Shred chicken with two forks. If working with leftover chicken, skip this step.

In a large dutch oven, saute garlic, onion, carrots & celery in olive oil over medium heat for about 5 minutes, until vegetables are just soft.

Add chicken, herbs, water & bouillon, bringing to a gentle simmer. Simmer for at least 20 min to allow flavors to blend properly.

Add pasta and continue to simmer until cooked; usually 15-20 min. Add pepper just before serving.

I usually make the soup earlier in the day, then add the pasta just in time so it is served just as it gets done cooking. The soup gets better the longer it simmers, so do the first part as early as you please.

This recipe makes quite a bit; we freeze the extra in quart-sized freezer bags for a quick lunch.

Enjoy!