Chicken Noodle Soup

My coworkers were kind enough to share the flu with me. I'm therefore posting some pretty simple chicken noodle soup. If you're too weak to make it, ask, bargain, fool, trick, do whatever it takes to have someone make it for you. This beats the canned stuff any day; not to mention it's probably much more nutritious.

Tips: The trick to making sure this soup tastes really super awesome, is to season the chicken and cook it in a way that really gives the soup that extra something. I sautéed my chicken with some garlic herb sensation, garlic powder, paprika, and a splash of white wine. Another trick is to not cook the noodles in the soup; cook them separate. It ensures the soup doesn't become starchy and the noodles don't become soggy over time.

Recommendation: This is by far my favorite brand of vegetable bouillon.

Ingredients:

•      1 tablespoon butter
•      1/2 cup chopped onion
•      1/2 cup chopped celery
•      10 cups water
•      4 chicken bouillon cubes
•      1 vegetable bouillon cube
•      1/2 pound chopped cooked chicken breast
•      1 1/2 cups egg noodles
•      1 cup sliced carrots
•      1/2 teaspoon dried basil
•      1/2 teaspoon dried oregano
•      salt and pepper to taste

Directions:

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.