Chicken Soup, minus the chicken.

A great, easy, soup for when you are feeling under the weather. It does have chicken, in the stock, but no chicken pieces in the soup. I find this especially nice for sore throats. It also works well for individuals who aren't vegetarian, but prefer less meat in their diet.

4 cups chicken stock (you can make your own, but a box works fine if you don't feel well. do choose a high-quality brand, organic is better. bouillon cubes don't count)
4 cups vegetable stock (ditto.)
2 large potatoes, peeled and chopped
2 carrots, peeled and chopped
2-3 celery stalks, chopped, leaves too
1 onion, chopped
8 oz of your favorite noodles. I like egg noodles or rotelle.
3 TBSP butter (not margarine)
3 TBSP flour
1 cup whole organic milk, room temperature
salt and pepper as needed

1. Pour both stocks into a large pot, cover and turn on high.

2. Peel, chop and add to the pot in the following order: potatoes, carrots, celery, onion

3. Return to a boil then reduce heat to medium. Cook until vegetables are fork-tender. Add pasta and cook for the amount of time instructed on the box.

4. In a saucepan melt butter and add flour, stir constantly to form a roux (a brown-ish ball of goo). Slowly whisk in milk until smooth.

5. When the noodles are soft add the white sauce to the soup and stir. Add salt and pepper as needed. Depending on the brand of stock you may not need any added salt.

6. Allow to cool 10-15 minutes before serving.

Enjoy.