STOCK:

1 celery stalk, roughly chopped
2 large carrots, roughly chopped
1 onion, cut in quarters
2 cloves garlic, whole
1 (32 oz.) box vegetable broth (I use the Campbell's brand)
1 tsp. thyme
1 tsp. paprika
salt and pepper, to taste

SOUP:

1 pkg. egg noodles (any kind you like - I use the extra fine ones that are thin and don't absorb all the water)

In a large stock pot, pour the vegetable broth and add the onion, carrots, celery, garlic, thyme and paprika. Add enough cold water to fill the pot 3/4 of the way. Add 1 tsp of salt and a pinch of black pepper for now.

Let the stock cook for about 2 hours on medium heat. For extra flavor, you can also add a couple of cabbage leaves to the mix.

Taste the broth towards the end of the cooing time, and adjust your seasonings accordingly. The broth will ultimately taste like water early on in the cooking process, so avoid tasting it too early. The vegetables will need to release their flavors first. Remember not to add too much salt or pepper as you can always add it later when you add the noodles. This broth also strengthens in flavor over time. You can cook it for a little longer than 2 hours if you feel it needs more time.

Once the broth is finished, strain out the vegetables. If you added cabbage, tear the cabbage leaves into small pieces and add to broth. Bring the broth to a slow boil and add the egg noodles. Cook until tender and remove from heat.

If you want to add vegetables to your soup as well, cook as directed and then chop up the cooked carrots and celery and add them back to the broth with the cabbage. Store in the refrigerator once cooled.

Preparation time: 1/2 hour

Cooking time: 2-3 hours

Servings: 6-8 servings, depending on size of pot and amount of liquid. Heavier and thicker noodles will absorb more water and make less servings. Thinner noodles don't absorb as much and you can add the whole package.

Serves well with: Any kind of meat dish or as an appetizer.

TIP: Instead of Vegetable Broth, use Campbell's Chicken Broth and add a breast of boneless skinless chicken to the pot. Once cooked, shred the chicken and add the noodles and you have chicken noodle soup. Great for when your sick!

Submitted by: JP