It's a Sick Day for my daughter today, so I've got a pot of homemade chicken-noodle soup simmering on the stove. Chicken soup really does make you feel better--and this is the good stuff right here; nothing artificial added! Chicken soup is also a frugal dish; you can use leftovers to make the stock (it's really easy) and this is a great way to use up those odds and ends of baby carrots and that last bit of the box of pasta.
For the soup:
6 cups chicken stock
2 cups carrots, chopped
1 rib celery, finely chopped
1/4 cup onion, finely chopped
parsley (fresh, if you have it--a generous handful)
freshly-ground black pepper
1/4 tsp rosemary
1 1/2 cups chopped or shredded cooked chicken
1 1/2 cups fettuccine, broken into fourths (less than 1/4 pound)*
Start the soup at least 1 1/2 hours before serving. Simmer, covered. About 1/2 hour before serving, add chicken and pasta and cook uncovered until pasta is done.
*If you prefer to use a smaller noodle such as dilatini, pastina or orzo, 1 cup will be plenty.