Homemade Chicken Noodle Soup

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Do you ever buy one of those roasted chickens already cooked from the grocery store? What do you do with the leftovers?

I make homemade chicken noodle soup!

Chicken Soup
Chicken Soup

You don’t have to make it the same day. Refrigerate the leftover chicken including the skin and bones if you’re going to use them in a couple days or freeze it for later use.

Start out by filling a stock pot with water and add your chicken bones and skin. If you want, you can add an onion, a carrot and even celery. Simmer this on top of your stove until your liquid is a nice golden brown color.

Strain the bones and skin out. If you left a bit of meat on the bones you can pick that out and add back to the soup pot.

At this time you can also add finely chopped onion, carrots and celery. If you’re in the mood…add a spoonful of dried oregano and a bay leaf. You may not need salt or pepper but season to taste. Let that simmer until the carrots are as tender as you like them, then add your favorite noodle. I used egg noodles which take a bit longer to cook than regular pasta. Simmer until the noodles are tender and serve….

Nice, rich homemade chicken noodle soup that’s both good for you and saved you some money by using up the goodness from the leftover chicken bones.