Soup Bar

28 oz chicken broth
2 chicken breast chopped
4 carrots
4 pieces of celery
1/2 onion
1 1/2 teaspoons chicken bouillon
2 teaspoon garlic
2 pinches of tumeric
1 pinch ground cayenne red pepper
1/2 pound warm pasta
Oyster crakers

Cut chicken into bite size cubes.
Chop carrots and celery small bites as well.
Season chicken with 1 tsp bouillon, tumeric, 1/2 the garlic, and the red pepper.
In a smedium pan saute 1/2 the onions till they are translucent.
Then add the carrots, celery, and the other half of the garlic, 1/2 tsp bouillon.
Cook the pasta per boxes instructions.
In a separate medium pan spray Pam, and over medium heat cook the chicken and the rest of the onions, it will be a bit yellow in color.
In pot or bowl heat the broth.
Now turn everything off.
Set out bowls, and crackers.
Let everyone make their soup as they desire.

I decided to make chicken noodle soup this way because not one person in my house likes chicken noodle soup the same way.  This way everyone eats the entire bowl and some even went back for seconds. Plus my kid said. "This was fun."

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