First, my prayers are with East Coast people suffering from the terrible effects of hurrican Sandy. In New Jersey the governor moved Halloween to Saturday. For those who have escaped this devastation, Happy Halloween! If you are out and about or just busy answering your door for Trick-or-Treaters, you might enjoy homemade Chicken Noodle Soup. The recipe below is the super-fast version. The important part is to cook the noodles separately, rinse them, and add to the soup just before serving time, thus avoiding soggy noodles. A field greens salad and baking powder biscuits are nice accompaniments.
Ingredients: 1 tablespoon butter, 1/2 cup chopped onion, 1/2 cup chopped celery, 4 regular sized cans chicken broth, 1 can vegetable broth, 1/2 pound chopped cooked chicken breast, 1 1/2 cups egg noodles, 1 cup sliced carrots, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano.
Cook noodles according to package directions, rinse, and place in a covered bowl. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Add noodles just before serving.