Easy chicken noodle soup

Another chilly day so another go around at cooking...twice in a weekend is quite a record for me. Ever since I moved into the city, it's been more and more difficult to work up the desire to cook. I think it's a function of not having a dishwasher and having very limited counter space.

Today, I decided to whip up a really easy chicken noodle soup.

Ingredients:
2 liters free-range organic chicken broth
1 onion
A few cloves of garlic
Sage, parsley, oregano
Salt
Fresh ground black pepper
1 pack chopped chicken thighs
Mushrooms
2-3 potatoes
Carrots
Celery
Olive oil
Egg noodles

Steps:
1 - Boil water, salt and throw in egg noodles (cooking time: about 8 minutes)
2 - Chop up potatoes, carrots, celery, mushrooms

3 - Sautee potatoes in olive oil and a bit of water until soft

4 - Take out potatoes and sautee carrots, celery and mushrooms until soft

5 - Pour potatoes back in and add 2 quarts of chicken broth

6 - Chop an onion into rough sections and drop in food chopper


7 - Pulse a few times until the onion turns to this consistency:

8 - Add onion, sage, parsley, oregano and 2 bay leaves to soup

9 - Add chicken thighs to soup

10 - Skim off all excess fat

11 - Ladle into soup bowl and enjoy :D