I had originally planned to make minestrone this week.  I found this great recipe in a pasta cookbook of my mother's, and I couldn't wait to try it out.  I decided to be really authentic and make the veal stock it called for myself.  Chicken stock was easy, why shouldn't this be any different?  Well, I can't answer that question.  Apparently veal bones aren't as readily available as chicken parts and need to be special ordered.  Mine have now been ordered, and will arrive tomorrow.  Minestrone has been pushed back to next week.  Now what to do with all these wonderful veggies slated to go in my minestrone?
I turned to my mother's cookbooks.  Just about every chef has a version of chicken noodle soup, and they're all slightly different.  I found a Vietnamese version, a spicy version, one with egg ribbons, some with very few vegetables, some with tofu... then I came across this recipe.  The picture was beautiful: green zucchini and celery, bright orange carrots, golden pieces of chicken, white chunks of turnip (plus my excitement in seeing turnips listed as an ingredient; I love turnip!!).  This seemed like the perfect soup for me.
My review?  It's pretty good.  It's very simple and didn't quite turn out like the picture (mine seemed to have a lot more noodles than vegetables, which I rendered by added more veggies today), but it is still very good.  I made the soup last night, and when I had some for lunch today it was even better.  I also like that it's pretty lite yet filling.  I needed that after the Halloween weekend, and with Thanksgiving just around the corner.  Plus, with the windy rainy weather we've enjoyed here today, chicken noodle soup seems like the perfect accompanist.

2 skinless chicken breasts (about 8 oz)
3/4 t Kosher salt, divided
4 sprigs parsley
2 chicken bouillon cubes
1 large turnip, 1/4 inch dice
8 oz egg noodles
1 T olive oil
2 c zucchini, 1/2 inch dice
3/4 c carrots, 1/2 inch dice
2 stalks celery, 1/2 inch dice
1/4 c green onion, chopped
1 c water or chicken stock
salt & pepper to taste

Pour 10 cups water in a large soup pot and bring to a boil.  Add skinned chicken breasts, 1/4 t salt, and parsley.  Boil chicken for 30 minutes
Reduce heat and skim the foam from the top of the broth.  Reserve chicken and allow to cool.  Dice into 1/2 inch pieces and set aside.  Take one ladle full of hot broth into a small bowl to dissolve the bouillon cubes.  Add back to the soup pot with the diced turnip and the rest of the salt.  Bring soup to a boil over high heat.  Add egg noodles and cook 2 minutes short of package directions.
While the noodles are cooking, heat oil in a medium skillet.  Stir fry the zucchini, carrots, celery and scallion for about 3 minutes.  Add the chicken and continue cooking until chicken begins to have a light golden color.  Vegetables will still have a little crunch.
Add chicken and vegetable mixture to the large pot.  Stir well to marry flavors.  After the remaining 2 minutes for the egg noodles, turn off the heat.  Taste and season with additional salt and pepper if needed.  Let stand for 5 minutes before ladling into soup bowls.