Everyone is busy with one thing or another these days.  This is part of what makes drive thru restaurants so popular and convenient.  We have to eat and so many have a family to feed as well. 

So just thought I’d share a quick, healthy alternative to fast food.  This recipe is nutritious and filling with easy and quick preparation.  Make a big pot and save some for the next day’s lunch.

Shrimp Soup:

Water

Large bag of jumbo frozen shrimps

About 2 stalks of celery cut into small pieces

About 2 sticks of carrots cut into small pieces

About 4 cut and peeled potatoes

About 4-6 fresh or frozen mini-corn on the cob

½ bag of wide egg noodles (preferably wheat noodles)

Shrimp bouillon cubes to taste.  (I usually use 1 cube per every 2 cups of water)

Boil a large pot of water and add shrimp bouillon cubes.  Add potatoes first, followed by corn on the cob, celery, carrots, and shrimp.  Add egg noodles to the final 15 minutes of cooking.

Total cooking time is 30 minutes.  So easy!  You can also substitute cut up chicken breasts and chicken bouillon in place of shrimp if you prefer. Enjoy!