One of my co-workers recently had surgery and is having a tough recovery. My first instinct was to say, “I’ll bring soup! What kind of soup do you want?” He wanted chicken noodle.

Jessie’s Easy Chicken Noodle Soup

extra virgin olive oil
2 onions or shallots
2 carrots, scrubbed
2 stalks celery and some of the inner leaves
2 T fresh parsley, chopped fine, or 2 tsp. dried
1 can chunk white chicken, drained, or 1-2 chicken breasts, cooked and shredded
salt and pepper
4-6 cups chicken broth (I use water and chicken base)
10 oz. egg noodles

Coat the bottom of a heavy-bottomed dutch oven or stockpot with olive oil. Dice onions, carrots, celery, and parsley and saute in the oil until very soft (10-15 minutes). Sprinkle with salt and freshly ground pepper.

Add chicken and broth. Bring to a boil; lower heat and simmer for a while–at least half an hour.

Bring it back to a boil and add egg noodles. Boil until soft, about 5-6 minutes.

Serve with saltines.

Mom’s Potato Soup

1 yellow onion
3 stalks celery and some of the inner leaves
3 T butter
4-6 potatoes, peeled
4 strips bacon, fried crisp
chicken broth
2 c. milk
salt and pepper

Dice onion and celery. Melt butter in a dutch oven or stockpot. Saute onion and celery in butter until soft. Add salt and pepper.

My mom always makes little “rivels,” tiny dumplings for the soup. This is a very approximate recipe because I haven’t made this in a while. So you just kinda have to make it into a batter you can make into tiny dumplings.

1 egg
flour
1/2 tsp. baking powder

Whisk egg. Add baking powder. Keep adding flour until it is crumbly. Drop by teaspoonfuls into simmering soup. Let cook about 10 minutes.

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