This is one of my favorite soups year-round. It’s become a Saturday Lunch Favorite.
Saturday Lunch Chicken Soup
1 tablespoon butter
1 rib celery, chopped
1/4 cup chopped onion
4 cups water
1 1/2 tablespoons Better than Boullion chicken base
1 carrot, sliced thinly
1 cup frozen spinach
1 cup egg noodles (optional)
1 scallion, chopped finely (optional)
In the butter, saute the celery and onion only until translucent (do not let them get any color). Add the water, chicken base, and carrot. Bring to a boil and simmer uncovered until the vegetables are just about tender. Add the spinach and noodles if desired, and continue to simmer until the vegetables and noodles are done. Before serving, add the chopped scallion for a bit of a crunch.
Keep in mind that this recipe can be adjusted very easily to accommodate a large crowd. No one will go away disappointed. To quote Rachael Ray–this one is “yum-oh.”