Mamma's Chicken Soup
8 Cups organic Chicken stock
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 cups carrots, diced
3 ribs of celery, chopped
1/2 bulb of fennel, chopped
1 small zucchini, cut in half rounds
1-2 cups cut up pieces of roasted chicken breast.
3 sprigs of fresh thyme chopped (or 1/2 tsp. dried)
1 handful of parsley leaves chopped
1 Tb. fresh oregano chopped (use less if using dried)
1 tsp. fresh rosemary chopped
1/2 cup Israeli cous cous (or egg noodles) I used the Harvest Grains package from Trader Joes
On medium heat, cook onions in 1/4 cup of chicken stock for 5 minutes. Add a little more stock if you need to to keep from burning the onions and your pan. Add garlic and saute for 2 more minutes. Add carrots, celery, fennel, zucchini, herbs and the rest of the chicken stock and bring to a boil. Turn down heat and simmer for 15 minutes. Meanwhile cook the Israeli cous cous or egg noodles till done. Add the chicken and pasta to the soup base and enjoy.