Lemon Chicken Noodle Soup

Cook 8oz. angel hair pasta about half way. Drain and rinse well in icy water. Rinse again every half hour, until you can add it to the soup, so it doesn't stick together.

4 stalks celery - 3 carrots - 3/4 lg. onion
14oz. chicken breast meat
5 big cloves of garlic - 1/3 head of green cabbage

Sauté the celery, carrots and onion in good quality extra virgin olive oil. When it starts snapping, add the chicken and be ready with a little water to keep it from sticking to the pot. Cook and stir for 10-15 minutes.

Add the minced garlic, cubed cabbage and continue cooking this way another couple minutes until the garlic scent reaches you.

Add 2 quarts of fresh cold water
3 bay leaves, soup base and seasonings you like

Stir, then simmer - covered another 15 minutes then add:

zest and juice of 1 lemon
2c small frozen peas

Cover and simmer until the carrots and celery and cooked the way you like. Add the pasta and bring everything back to a simmer. 

Cover and remove from the heat for a little while, to blend the flavors and be sure the pasta is done just right.

This is a good basic soup for summer, eating light or recovering from a virus. . .Lin