Ingredients

#1 Traditional, Quick Chicken Noodle Soup

• 2 tablespoons extra virgin olive oil (EVOO)
• 5-6 ribs celery from the heart with leafy tops, chopped
• 3-4 medium size carrots, chopped
• 1 large onion, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 2 quarts chicken stock
• 1/2 pound extra-wide egg noodles
• 1 pound chicken tenders or chicken cutlets, chopped
• 1/4 cup dill, chopped
• 2 cups popcorn or white cheddar popcorn, for garnish (optional)
• 1 cup oyster crackers, for garnish (optional)

#2 Chicken Noodle Soup – Italian Style

• 2 tablespoons extra virgin olive oil (EVOO)
• 5-6 ribs celery from the heart with leafy tops, chopped
• 3-4 medium size carrots, chopped
• 1 large onion, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 6 cups chicken stock
• 1 can tomato sauce (8 ounces)
• 1 can red beans (15 ounces), rinsed
• 1 can chickpeas (15 ounces), rinsed
• 1/2 pound whole wheat penne pasta
• 1 pound chicken tenders or chicken cutlets, chopped
• 2 cups parmesan pita chips, for garnish
• Grated Parmigiano Reggiano cheese (a handful)

#3 Chicken Noodle Soup – Latin Style

• 2 tablespoons extra virgin olive oil (EVOO)
• 5-6 ribs celery from the heart with leafy tops, chopped
• 3-4 medium size carrots, chopped
• 1 large onion, chopped
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 6 cups chicken stock
• 1 can stewed tomatoes (28 ounces each)
• 1 cup corn, frozen or freshly scraped from; the cob
• 1 can black beans (15 ounces), rinsed
• 1/2 pound orzo pasta
• 1 pound chicken tenders or chicken cutlets, chopped
• 4 scallions, thinly sliced
• 2 cups blue or red corn tortilla chips, for garnish
• 1 lime, cut into wedges

Description

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