It’s soup season so my recipe for Chicken Noodle Soup for your next dinner for the family especially on those chilly nights. Start by boiling a big pot of water and adding a whole chicken, onion and salt. Bring down to a simmer and cover with a little for 50-60 minutes. Remove lid and skim the top. Take the chicken out to cool and shred for later. In a separate pot heat up olive oil in medium high heat and add 1 cup diced onions, 1 1/2 cups diced celery, 1 1/2 cups diced carrots. Cook for a few minutes and add a tbsp of butter and 2 tablespoons of minced garlic, 1 tbsp of oregano, two bay leaves, 1 tsp of salt and pour in the chicken stock. Bring to a boil and add back the shredded chicken (I only used half the chicken and saved the other half for chicken salad) and add 1 cup of pasta. Bring down to a simmer and cook for another 10-12 minutes until the pasta is fully cooked and seasoned with salt to taste. Comment cookbook and I’ll send you a direct link to order my new cookbook “Healt...