Chicken Noodle Soup

For the longest time, Jaymi has not liked soup. At all.
The only soup she will eat is the unhealthy, pre-made, creamy tomato soup in a drinkable container from the store.

We have decided to have soup night once per week. The rule in our house is, she has to have a tiny bit of the soup I make, and if she doesn't like it, I heat up one of her creamy tomato soups that she likes.

So tonight, because Mark is fighting off a cold and we're all trying to stay healthy through this cold and swine flu season, I decided to make a soup that is rich with immune-system-boosting ingredients.

And to my surprise, Jaymi loved it!!

Chicken Noodle Soup:

2 1/2 cups fresh chicken or vegetable stock
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
1 bay leaf
2 cloves
1-inch cube fresh ginger, finely chopped
2 ounces vermicelli, broken into small pieces
2 tbsp finely chopped parsley
salt and pepper, optional

Put stock in saucepan with carrot, onion, garlic, bay leaf, cloves, and ginger. Bring to a boil, cover the pan, and simmer for 30 minutes.
Strain the stock and discard the vegetables and spices. Return the liquid to the pan and add vermicelli. Bring to a boil and simmer for 10 minutes.
Stir the chopped parsley into the soup and serve in bowls, decorated with croutons or crackers.