Chicken Noodle Soup

This makes use of all your leftover chicken bones. Itís hearty, healthy, and easy.

June 2007 | By
Chicken Noodle Soup
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June 2007

This recipe makes use of all the chicken bones of leftover roast chicken. It's hearty, healthy, and easy. Don't be daunted by the cooking time—90 percent of the time, it is left to simmer. Another plus: You can make a lot and freeze in individual containers. Just zap it in the microwave as needed.Similar recipes: Elaine's Chicken Noodle Soup,  Chicken and Pumpkin Noodle SoupServes 2  Prep Time 15 minutes  Cooking Time 1 hour1 tablespoon extra virgin olive oil1 clove garlic, minced1/3 cup carrots, chopped into small cubes1/3 cup celery1/3 cup onionschicken bones of whole chicken6 cups of water1 bay leafsalt and pepper to tastecooked pasta noodles of your choice1  In a large heavy pan, heat olive oil and garlic together until soft but not brown in color.2  Add carrots, celery, and onions and sauté for about 5 minutes.3  Place bones, water, bay leaf, salt and pepper, and simmer covered for about 50 minutes.4  Check the seasoning and add the pasta right before serving to heat through.


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