Screw noodles. This is the chicken soup that you want.

You will never want noo­dles again.  Fine Cooking’s Chicken Soup with Lime and Hominy. Yum doesn’t even begin to describe it.

I made the fol­low­ing changes.  (What?  Me, leave a recipe all on its own?)  I let the chicken dry-season with the salt, pep­per, and oregano called for in the recipe while I sauteed the onion, gar­lic and jalapeno.  I also juli­enned a zuc­chini and added it dur­ing the last five min­utes along with the lime juice for a lit­tle added veg­etable nutri­ti­tion.  I didn’t bother dic­ing avo­cado, just bought gua­camole and stirred it in with chopped feta and bits of cilantro right before serv­ing.  I cut up real corn tor­tillas, fried the strips with salt and pep­per and oil until they started to turn crisp and golden, then let them drain on brown paper before toss­ing pieces into the fin­ished bowls of soup.

This was incred­i­ble– so very yum.  I swear it cures not only scurvy but the grump­ies and other ills of the day.  (Although that sec­ond glass of Macon-Villages?  That might have helped.)