Harvest Chicken Noodle Soup

This is one of my favorite recipes during this season and throughout winter.  It is a great way to use cold crop produce and fresh herbs for the garden or greenhouse.  Perfect for a cozy evening against the damp cold!   I am listing the conventional ingredients, but in the directions I will explain how I make it since I use what I have on hand and use as many fresh ingredients as possible.  I try to cook completely without preserved items from stores, keeping as true to the earth as possible and as close to the food as God created it.  In todays times, this isn’t always easy and I find it to be a constant learning process.

INGREDIENTS:

1 Tbsp Butter (use the real stuff, make your own or support your local dairy farmer)

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

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:

In a large pot (my pot is a 6 quart pot) over medium heat, melt butter.  Cook onion and celery in butter until just tender, 5 minutes.

Pour in chicken and vegetable broths.  The best and cheapest broths to use are those that you save from cooking your own vegetables and chicken.  I always strain and freeze all left over liquid for soup making.  Thaw the broth and pour into pot until the pot is about 3/4 full.

Stir in chicken, noodles, carrots, basil, oregano, salt and pepper.  Since I do not own a noodle maker and my hands do not allow me to roll out my own noodles, I purchase freshly homemade noodles from my Amish neighbors.  You can use any noodles that you prefer.

Bring to a boil, then reduce heat and simmer 20 minutes before serving.

~ I will usually add more ingredients by doubling the vegetables, chicken and herbs to make a heartier soup.