Sooooo, after my super awesome trip to Mexico this past weekend, I came home with an unexpected Mexican souvenir: Montezuma’s Revenge. Oh well; an unhappy stomach and colon for a couple of days was WELL worth the adventure.

To quell them both, some chicken noodle soup was on the menu. Some dill from my herb garden helped give it an extra punch of flavor, too.

Ingredients:

6 c homemade chicken stock
1 c cooked chicken, chopped
1 package egg noodles
3 carrots, peeled and chopped
1 c peas
1 T fresh dill, chopped
S&P

Instructions:

Bring chicken stock to a boil. Add the chicken, carrots, and peas. Cook for 10 minutes. Add egg noodles and cook until done (about 8-10 minutes). Add salt and pepper and fresh dill.