Chicken Soup

I rarely buy chicken soup - I usually have some homemade on hand that I can take out of my freezer and heat. This is best with stock you have made yourself, (which I also freeze) but you can, of course, use store-bought.

• 1 tbsp. unsalted butter
  
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 6 cups chicken stock
• 2 cups water
• 2 cups chopped, cooked chicken
  
• 1 small bay leaf
• 1 tsp dried basil
  
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
  
• 1/2 tsp dried thyme
• 1/2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp each salt and pepper
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 cup fresh spinach, chopped
  

Melt butter in a large pot. Add onions and garlic, and cook until softened, about 3-4 minutes. Add stock and water and bring to a boil.

Reduce heat and add the chicken, herbs, and spices. Bring to a simmer and continue to simmer, uncovered, for about 1 hour.

Add the veggies and continue cooking, still uncovered, for another hour, or until veggies are tender.

Add cooked egg noodles (I tend to like mine really noodley), or you can add cooked rice, instead.
I have also done this with farafelle noodles, or whatever other kind I may have on hand. I even added linguine once!

If you are going to freeze, it is best not to add the noodles, although, I have done that, too!