Chicken Noodle Soup

This recipe calls for a little of this and a little of that. It's always a crowd pleaser for kids and adults alike. Serve with warm rolls.

Saute about 1/2 of a chopped onion, about 1 clove of garlic and a generous handful of chopped celery in olive oil, pepper, and some celery seed. Add chicken stock (just eyeball it - I usually use about six cups) and raw chicken chunks. Bring to boil and then lower to simmer. I usually let it simmer for an hour or two to really infuse the broth with all the flavors. Add a package of frozen veggies (use any variety your family likes). About 10 minutes before serving, bring broth back to boil and add egg noodles (I use an entire 16 oz. package). Cook as directed, usually for about 8-10 minutes or so and then bring back down to a simmer to keep warm and serve. Enjoy!!!

NOTE: you may need to add more chicken stock since the noodles may absorb some of it.