I managed to acquire a cold last Friday, and this soup made my Saturday enjoyable. My secret ingredient is a pinch of curry powder, and a little flour and cooking the noodles in the same pan to thicken it up.
Chopped Carrots (about 3)
Chopped Celery (about 3 stalks)
1-2 T Flour
Herbs de Provence
Pinch of Yellow Curry Powder
Noodles of your choice – I used thin spaghetti
2 Chicken Breasts
4 C Chicken Stock
Saute onion, garlic, carrots, and celery.
Sprinkle on flour, Herbs de Provence, and curry powder.
Add in noodles and chicken breasts.
Cover with the chicken stock.
Let it simmer away until the chicken is done and the noodles are soft.
Remove the chicken, shred with forks, and return to the pot.