My first recipe as Zoe Skelton.

Blast the super bowl and long live chicken noodle soup! Prepared with one hip against the kitchen sink, hopping to and from the fridge. This is just what I wanted.

1 free range, organic vegetarian chicken boiled, boned, chopped
2 tbs extra virgin olive oil
1-2 large sweet onions, chopped
4 cloves garlic, minced
½ head of celery, chopped leaves and all
4 large carrots, chopped
1 Tecate
1 lrg can of tomatoes (I used fire roasted)
3 cups (ish) chicken stock (free range!)
1 cup (or more) whole wheat egg noodles
zest of 1 lime
juice of 1 lime
1 tsp cayenne pepper
1 tsp paprika
2 tsp cumin
kosher salt/ black pepper to taste
½ cup chopped cilantro

Add oil to a large hot pot. Sweat onions in oil.  Add garlic and celery to soften.  Add remaining ingredients except noodles and cilantro. Simmer until the carrots are softened.  Add excess broth if desired to make a looser soup.  Stir in noodles and cook for about 20 minutes.  Just before serving, stir in cilantro.

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