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Chicken Noodle Vegetable Soup
 

Leftover cooked chicken helps you put together this comforting bowlful in a hurry. You can vary the vegetables with the season, adding eggplant (aubergine), mushrooms, peas, green beans, broccoli, sliced tomatoes or whatever you like. For an authentic diner experience, serve with saltine crackers.  
RECIPE INGREDIENTS
6 cups chicken stock  
1 yellow onion, finely chopped  
2 carrots, peeled, halved lengthwise, and thinly sliced  
2 celery stalks, thinly sliced  
2 zucchini, thinly sliced  
2 tablespoons finely chopped fresh parsley  
2 oz dried very thin egg noodles  
1/2 cup shredded or cubed, skinless cooked chicken meat  
Salt and freshly ground pepper  

DIRECTIONS
In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.

 
Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions.

 
Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper.

 
Ladle into warmed soup bowls and sprinkle the tops with the remaining 1 tablespoon parsley. Serve immediately.