I don't remember where I got this recipe but I made it last night and we loved it. 1/4th inch slices of carrots and celery, 2 cups of each (more or less depending on your taste). Saute them in 2T Olive Oil until they start to feel tender. Add 5 1/2 cups chicken broth, I also added 1.5 cups of the wonderful Vegetable Stock that Bodhi posted Add 3 cups chopped chicken 1/2 teaspoon each of fresh Thyme leaves, chopped Rosemary leaves and chopped Sage leaves Bring to boil then reduce heat, cover pot and let simmer 30 minutes or until chicken is cooked and veggies are tender. Add 8 ounces of Egg Noodles, cook 10 minutes or until noodles are cooked the way you like them. Then add 2 cups chopped baby Spinach leaves and cook another 5 minutes. Salt and Pepper to taste, I used Sea Salt and Lemon Pepper. We had crackers with it last night but the left overs will be eaten with slices of Sourdough bread.
The original recipe didn't call for them and my hubby is alergic to them so I don't add them to anything. But you could try if you want.
No problem bunkie, I miss having onions in certain foods :'( So when we go out I usually get onions..as much as I can without offending everyone
you know, i didn't realize how much onion i cook with till i started making homemade dog food! they eat a lot of what we eat, except the onions!!!
My grandmother had two basic ideas about cooking...if it was a dinner dish onions would make it better...if it was a dessert pecans were required. When my Mom and Dad married, my Dad jokingly outlawed onions and pecans from their kitchen, didn't last long...my Mom insisted on cooking with onions and pecans too.
