Homemade chicken noodle soup – my secret ingredient!

Last night I made chicken noodle soup for dinner and it turned out especially good. David raved about the flavor of the broth and he was right – it was really, really delicious. Now, I’ve certainly made chicken soup before and it’s always been good but last night’s was better. What made the difference? Well, it’s actually kind of funny. My usual method for making most soups starts with cooking some diced onion in a little butter. But since I’m doing a “slow month”, minimal shopping thing I’ve only got one onion left and I decided to save that for something I’m making later this week. I do, however, have a bag of organic minced onion which I bought from Azure Standard co-op:

I “cheated” and started my soup by cooking some of this minced onion in butter, along with Creole seasoning, garlic salt, and pepper. I then added:

• 2 stalks celery, sliced
• 6 large carrots, sliced