Simon and Garfunkel Chicken Noodle Soup
About 2 liters of Chicken Stock
1/3-1/2 Pound cooked and diced chicken
3 Celery stalks
2 Teaspoons salt
1 Tablespoon Parsley
1 Tablespoon Sage
1 Tablespoon Rosemary
1 Tablespoon Thyme
3 Bay leaves
About 1 1/2 Cups egg noodles, cooked
In a large pot pour in the chicken stock, and gently begin to heat over a low-medium heat. Chop the celery, potato, and carrot into bits sized how you liked them in soup. Add the chopped vegetables to the stock, along with the salt, parsley, sage, rosemary, thyme and bay leave. Gently simmer, not boil until vegetables are cooked and tender. Or cooked to however you like your vegetables, I like mine really soft so i cook them for about 30 minutes.
Remove the bay leaves from the soup, add the noodles, and chopped chicken. Let simmer ten minutes. And your soup is ready!
Chicken noodle soup, it will certainly cure what ails one in the cold bitter winter months. So in honor of my lovely province of residence getting a record amount of snow this December, and record number of bitterly below average cold, let's share a recipe for some more traditional soup. A lovely Grandma kind of chicken noodle soup to be precise. But I can hear you wondering why on earth I would want to name a soup after a music group? Well they have a lovely little song called Scarborough Fair, where they sing a line "Parsley, sage, rosemary and thyme" throughout the song. Which are going to be the main herbs and flavors in the soup. So it does make sense, once you know the whole story.
Also this is a recipe one of my first roommates taught to me and she always called it Simon and Garfunkel soup, so I will keep the tradition alive.