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Chicken Noodle Soup

One of the ultimate comfort foods. Make an extra batch of this soup to freeze and warm up when you're under the weather.

Cooking for One or Two
Serves 1 for 4 meals or
3 for 1 meal

1/2 lb. chicken (1/2 chicken breast or 4 legs)
3 cups chicken broth
4 cups cold water
2 carrots
1 celery stalk
1/4 small onion
1/2 bay leaf
1/8 tsp. salt
1 cup small pasta shells or 1/2 cup egg noodles
1-2 cups water

Remove the skin and bone from the chicken. Cut chicken meat into bite size-pieces and place in a pan with the chicken broth and water. Cook over medium heat while you prepare the vegetables.

Slice the carrot into thin coins and chop the celery coarsely. Slice the onion into thick rings, then cut across the rings to form long ribbons. Carefully add the vegetables, bay leaf and salt to the chicken and broth.

Add the pasta and enough water to cover the soup and allow the pasta to expand. Simmer, uncovered, for 45 minutes to an hour, adding water as needed.

Versatile Soup Bowls

By Brenda Kohlmyer

Soup bowls are one of the most versatile containers in the kitchen. I have the standard plain white bowls that came with my dish set, but have also started collecting individual bowls.

The individual bowls always do double or triple duty. They serve soup, of course, but there's so much more.

The flat white bowl with the wide rim doubles as a pie plate. It holds exactly 1.5 cups of filling and, because it's ceramic works great for for open faced pumpkin and berry pies. I also use it for peach cobbler.

The two Kelloggs Cereal Christmas bowls stay out all year round. They are plastic and we use them for big bowls of midnight snack cereal. Because they are microwaveable I also refrigerate leftovers in these bowls because it's easy to pop them in the microwave.

There are many more bowls, possibly too many according to some members of the household, but every bowl, even the beautiful ones, does double duty in our kitchen.