Chicken Noodle Soup

This recipe makes use of all the chicken bones left over from your 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.


Serves 2  Prep Time 15 minutes  Cooking Time 1 hour

1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/3 cup carrots, chopped into small cubes
1/3 cup celery
1/3 cup onions
chicken bones of whole chicken
6 cups of water
1 bay leaf
salt and pepper to taste
cooked 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 │ Props by SM Department Store