Chicken noodle soup

Easy peasy!

Chicken soup is naturally bland; because my husband was sick, I left it that way. But if you're not sick, feel free to jazz up this recipe with more spices or whatever.

• One chopped onion and a few chopped cloves of garlic, sauteed in olive oil until soft.
• Add to that a few chopped carrots and stalks of celery.
• After it's all soft, deglaze with a splash of white wine and add some already cooked chicken (I used four chicken thighs, cut up and then cooked).
• Add a package of penne or other pasta.
• Add enough chicken broth to float the entire thing, plus more as the pasta will soak up a lot.
• Add seasonings: salt, pepper, dried red pepper flakes, a little cumin.
• Let that all cook down for a while, until the pasta is cooked through.
• Add a frozen package of peas.
• Wait two more minutes.
• Serve.

All told, a few minutes of pre-chopping and 20-30 minutes of cooking. I promise it'll taste a hell of a lot better than the canned stuff.