I received the following recipe from my friend Kim. Since this is the time of year for food of the comfort variety, I offer it with wishes for warmth and coziness, both inside and out! The fragrance it adds to your house is just an extra bonus!


3-4 chicken breasts skinless but with bones
1 large onion
6-8 celery stalks
8-10 carrots
1-2 garlic cloves
1 cup tiny egg noodles
salt and pepper
garlic powder

In a large stockpot cover chicken, onion cut in half, celery stalks with strings cut off and cut into quarters, carrots peeled and cut in quarters, garlic cloves whole (I smash them slightly with the side of a knife) and bring to a boil. Reduce to a simmer for 4-5 hours.
Remove chicken and cool. Remove onion, garlic and discard. Scoop out 1/2 of celery and carrots and mash until pureed and add back into the stock. It should be golden colored. Chop remaining carrots and celery in small pieces and add back to pot. Bring to boil, reduce heat and simmer. Cut chicken in bite sized pieces, add to pot. Add salt, pepper, garlic powder. Add noodles and cook until done and serve.

When I made this, I shredded the chicken, which I just like better in a soup, but hey, that’s just me…it still tastes exactly the same! YUM! :o)