Fast Chicken Noodle Soup

This quick recipe is for a tasty chicken noodle soup. What makes it quick? Well, for starters it's soup. When you're making soup, you should really consider what you have on and hand go from there. Think broth, veggies, meat(s) or lack thereof, grain(s), and seasonings. This is MY soup, but I want YOU to go ahead and make this YOUR soup as soon as you get the hang of it. You're eating it, YOU should like it!

For this recipe, you can see all of the key ingredients used. They are:

• A rotisserie chicken, cut or shredded to your liking
• Five to seven carrots cut into bit sized pieces
• Five to seven stalks of celery cut into bite sized pieces
• One yellow onion diced
• 2TBSP minced garlic
• 3.5 TBSP Chicken Soup Base
• 1 lb De Cecco Fettuccine
• 1.5 - 2 Gallon water (adjust for pasta uptake and broth preference)
• 1TBSP rosemary
• 1TBSP herbs de provence
• Celery Salt

Chop all vegetables and the chicken and add it to your stock pot. Add chicken stock base and cover with water. Stir well and place on burner set between medium and medium high heat. Add any seasonings you prefer. For this, particular soup, I used 1TBSP rosemary and 1TBSP Herbs de Provence. Bring the pot to a boil and move on to the next step.

Note: Remember, this is your soup, not mine. If you don't like celery, don't use it. Want to try a red onion? That's on you, I think they're better in salads, but go for it. Like more carrots? Add more. My wife LOVES carrot heavy soups, I always add more when it is for her. I have also added/subbed: peas, turnips, potatoes, rice, wild rice, dumplings (different recipe, different day), egg noodles, etc.

Break your fettuccine into 1" pieces and add to the pot. Give it a good stir and let the pot continue to boil for 11 minutes. This will cook the pasta closer to al dente. Add any further seasonings to taste.

Ladle into bowls and sprinkle with a touch of celery salt. Enjoy! If you're from the midwest, don't forget the side of saltine crackers with butter. This recipe should be enough for 8-12 bowls of soup.