Soup of the week

Chicken Noodle Soup
Difficulty level: Super Easy
Cook Time: 10 mins of chopping, 20+ mins of cooking depending on how long you let it simmer
Serves: 6

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley

Melt butter in large pot.
Sauté the celery, carrot and onion for 2 minutes.
Add potato, thyme, poultry seasoning, chicken broth and bouillon.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley

Results: Best chicken noodle soup I ever had. Seriously. I think it's because there's no water, just broth. Charlotte had never had chicken noodle soup before (What?! How do Brits get through a cold with no CNS?!) and was pleasantly surprised. I guess she had been picturing something completely different when I was explaining it to her a few days before.

Adjustments:
•Left out the potato
•Substituted herbs and seasonings (they don't make poultry seasoning here) for 2 tsp "mixed herbs" which is thyme, marjoram, parsley, oregano, sage & basil
•Used veggie broth instead of chicken broth
•Used more veggies than called for (not much, just 1/4-1/2 cup more than written)
•Let broth, veggies and chicken simmer on low for 2 hours then added the noodles 20 minutes before serving.
•Oh, and I put in way too many noodles because I didn't measure, I just dumped. I suggest measuring.