Chicken Soup for the Lazy Girl's Soul

I made this soup last Saturday and still have leftovers in the freezer. Good stuff. I'd made a basic version several times before (based closely on Sundry's recipe), but on this go-round I freestyled a delicious spice sauce that was the perfect addition to a vat of homeade soup. It was easy and very similar to the Magic Green Dressing I told you about. Both are easy and cheap--recipes below!

Magic Green Infusion
approx 1 cup flat parsley
10-20 whole cloves garlic
approx 1 Tbsp. fresh lemon juice
ground black pepper to taste
ground sea salt to taste
dried italian seasoning blend to taste (thyme, rosemary, basil, etc.)
1 cup water or broth

Blend all ingredients until smooth and bright green. Stir in to any soup while cooking--it adds a ton of flavor, nutrition and color.

Vat o' Homeade Chicky Soup
Store Bought Rotisserie Chicken
1 32 oz container chicken broth
32 oz filtered water
3-4 carrots, peeled and chopped
3-4 stalks celery, peeled and chopped
1-2 roma tomatoes, peeled and chopped
8-10 oz egg noodles
2 eggs, beaten well
Magic Green Infusion

1. Using hands, pull all chicken meat from the bone and set aside. Place large bones and some skin in a big pot. Cover with water and broth and bring to a boil. Throw away all little bones, gristle, extra skin, etc.
2. Chop chicken and veggies, and make Magic Green Infusion. Let stock cook at med-high while you do this--about 20 minutes.
3. Remove bones and skin from broth and throw out. I find tongs and/or a slotted spoon gets the job done. Reduce heat to simmer and add chicken meat, vegetables, and Magic Green.
4. Simmer until veggies begin to soften--about 5-7 minutes.
5. Very SLOWLY pour in beaten eggs while constantly stirring soup.
6. Add noodles and simmer for about 10 more minutes, or until noodles are cooked.
7. Chomp CHOMP!