3 big carrots
3 stalks celery
1/4 med. onion - minced
2-3T EVOO
Chop the carrot and celery and sauté over medium heat, with the onion, until it they begin to brown. Add 32oz. chicken or vegetable broth.
Slice then cube half a medium green cabbage. Rough chop the onion and add those to the pot with the bay leaves. Sauté adding a little water as needed. You'll need about 32oz. fresh cold water in total. Add 2T powdered chicken soup base, pepper and simmer this for about an hour.
I roasted a chicken the other day and froze half. I'm using the rest for this soup. Remove the skin and bone from the chicken, saving those for bone broth. What remained was 12oz. of roasted chicken meat.
Add 2 blocks - 5oz. of millet and brown rice ramen noodles. Stir gently, until the noodles soften and separate. Add the chopped chicken. Stir and simmer another 10 minutes or so. At the end, I also added a little lemon zest and 2T fresh lemon juice. This turned out SO well! . . Lin
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