GREEN FOOD BOX-RECIPE OF THE MONTH

Makes 6 -8 servings

Ingredients:

1 yellow onion, peeled and diced

3 stalks of celery, diced

3 carrots, peeled and diced (maybe just one from the Green food Box)

Optional 1 - 3 garlic cloves, to taste

2 -3 pieces of chicken, preferably bone in (tastier)

1 bay leaf

2 boxes of chicken stock or broth

3 cups water

1/2 pound of noodles: egg noodles, broken spaghetti, broken linguine or whatever is in your cupboard (you can substitute potatoes for the pasta).

2 teaspoons oil

Instructions:

1. Cook the vegetables: Add 1 teaspoon oil in your soup pan. Add the diced onions, celery, and carrots and a pinch of salt. Cook; stir till vegetables just start to soften (3-5min). Add garlic and cook till smells so good, about 2 minutes.

2. Sear the chicken. Remove skin from chicken, leave bone in. (Boneless is fine too). Move the vegetables to the edges of pan and add 1 teaspoon of oil. Add your chicken. Cook about 3 minutes, flip you chicken and cook the other side.

3. Add the Broth and simmer: Add the bay leaf and 1/2 teaspoon salt. Pour in chicken broth and water. Bring to simmer, and then reduce to low. Simmer for 30 minutes

4. Remove chicken: Take chicken out of pot using a slotted spoon and cut into pieces. Remove and discard any bones. Return chicken to the pot.

5. Cook the pasta: Turn soup up to slight boil. Cook the pasta till done.

6. Add more water if too thick: Taste the soup. Add salt and pepper if necessary to taste. Remove from heat and serve.

Additional Notes:

• Used leftover chicken to make this soup, reducing time by 10 minutes or just till vegetables are cooked.

• To freeze some of the soup. Remove the portion of soup to be frozen before adding pasta. When reheating the soup, cook the pasta separately and add it to individual bowls.

• Avoiding mushy noodles: The noodles will continue to absorb liquid as the soup cools. The noodles become softer and mushier. If you do not like mushy noodles, keep the pasta and soup separate.