An old favourite of ours...awesome chicken noodle soup that my whole family loves. I like to take the carrots and onions and put them back into my bowl. I also found that Jaymi loved the homemade croutons without putting them into the soup, but didn't like them so much IN the soup, when they got soggy.
This is a great recipe for the immune system, and if you have a cold or flu.
Chicken Noodle Soup with Heart and Star Croutons:
2 ½ cups stock, chicken or vegetable
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 1-inch cube ginger, fresh, finely chopped
2 ounces vermicelli, broken into small pieces
2 slices bread, whole wheat
2 tablespoons parsley, finely chopped
Put stock into 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. Toast bread on both sides, then make croutons sing star- and heart-shaped cutters. Stir the chopped parsley into the soup and serve bowls, decorated with the croutons.