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.

I make this every year. It converted my whole family into loving brussels sprouts!