Tuesday at the Table

After several days dealing with a nasty cold, I finally did what I probably should have done in the first place. I made chicken soup. Inspired by Bell Bliss' Lemon Orzo Chicken Soup recipe, I adapted it by using what I had on hand, while still keeping true to the original.

Lemon Chicken Noodle Soup

2 Tb. olive oil

1/2 large onion, diced

1 zucchini, ends removed, then cut into small cubes

2 large cooked chicken breasts, shredded

1 cup small pasta (I used linguine, broken into 1" pieces)

60 ounces canned chicken broth

1/2 cup fresh squeezed lemon juice

1/2 teaspoon garlic powder

salt and pepper to taste

feta cheese, crumbled

1. Heat olive oil in large stock pot on medium-high heat. Add onion and saute until translucent.

2. Add zucchini, chicken, pasta, and chicken broth, and bring to a boil.

3. Boil 10-15 minutes partially covered, or until zucchini and pasta are done.

4. Add lemon juice, garlic powder, salt, and pepper

5. Serve with a sprinkle of feta cheese

Makes 6 generous, healing servings.