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 hour
1 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 choice
1 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.
Photography by David Hanson â”‚ Props by SM Department Store
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