Homemade Veggie (Chicken) Soup

(Short-fast version…)

4 celery stalks, chopped

2 tbsp organic butter

1 medium onion, chopped

6 cloves of garlic, chopped

5 parsley stalks, chopped

1 bag egg noodles (for ketogenic, use zucchini noodles)

salt and pepper to taste

1 tspns Italian Seasoning

1 shredded chicken breast, optional

6-10 cups water bouillon cubes according to package

1-2 cups carrots, canned or fresh, any style

Sauté celery and onions with butter in pot. Add water and bouillon to pot. Bring to boil, adding in noodles. Add all other ingredients. Let simmer for about 15 minutes, or until noodles are done. Let stand until cool enough to eat. Note: This soup can be used as a base for other soups like lentil bean soup or potato soup. Just omit the noodles.