Chicken Noodle Soup - or Jewish Penicillin
Boil a couple cups of water, add chicken cube or chicken stock if you have it (making the soup is essentially making stock but for time's sake, i add the cube so the soup is ready to eat in 45 minutes).
Add the chicken, chopped celery, chunks of onion, minced garlic, salt, pepper and parsley. When chicken is done, put everything through a strainer. Put the broth back in the pot and keep on the heat. Take the chicken pieces off the bone (they should come off very easily if the chicken is done). Discard the bones, skin etc.
Now, I use baby cubes of food because i have them but what you can do is chop in a food processor a little carrot, celery and onion from the vegetables that cooked with the chicken...not a lot, just a little to add some more flavor. Make sure it's soupy and not chunky and add it to the broth...it should only be a half cup or so. You are now done with those veggies. I grind it up for LD, but do what you will with it. (BTW, a shortcut is to add a little vegetable broth but i never have that so i do this but that would be easy with a cube).
Once chicken is back in the pot, add diced potatos, sliced carrots and whatever pasta you want. Rotini is good, so is tortellini or regular noodles. Check for taste adding more seasoning if you want. I bet I use about a tablespoon of parsley, a half teaspoon to maybe a full of salt, and 1/4 teaspoon or so of black or white pepper.
It truly is a hearty soup and easy on the stomach.