Chicken Soup & Cheesy Bread

Chicken Soup:
2 -3 large chick breasts
64 ounces chicken stock
32 ounces water
2 cups carrots
2 cups celery
1 large onion
1 package pasta
salt and pepper
1/3 cup flour
3 tablespoons olive oil

On medium-high heat sear chicken in olive oil, salt and pepper in a large pot.  When seared lower heat to low and add flour.  Coat chicken taking care not to burn.  Add liquid and remaining vegetables.  Mix soup thoroughly scrapping flour from the bottom of the pan in the beginning (it come off easily).   Simmer on low for 2 hours stirring occasionally.  Bring soup to rolling boil add pasta and cook per instructions.  Serve in bowl topped with parsley. 

Makes a nice thick, hearty soup.  Freeze extra for a quick meal!  To serve, place frozen soup in pan and re-heat slowly.

Cheesy Bread:
1 loaf french bread (cut in half longways)
butter
shredded cheddar cheese
garlic powder (optional)

Butter cut side of bread.  Sprinkle cheese on bread until covered.  Sprinkle garlic powder if desired.  Broil on high in oven on top rack 2-3 minutes or until golden brown watching not to burn. Slice bread and serve warm.


Good Eats!