I can’t really say this is a recipe. It’s more of a suggestion. I already had the broth and chicken on hand from a previous whole chicken I had made. If I don’t have immediate use for the broth, I freeze it, and thaw it when I’m ready. Making my own chicken broth costs nothing, except for the leftover chicken carcass. (That’s right, I said carcass.) Regardless of whether you make your own broth or not, chicken noodle soup is a simple pleasure and perfect for those cold winter afternoons.
-1/2 Cup Carrots or Baby Carrots, sliced
-1-2 Ribs of Celery, sliced
-1/4 Onion, chopped
-1 Tablespoon Olive Oil
-32 Ounces Chicken Broth, or 4 Cups of Homemade Broth
-1-2 Cups Leftover Shredded Chicken (try this or even this, if looking for a recipe.)
-Wide Egg Noodles, Homemade or Store Bought, approx 3 Cups
Cook egg noodles according to package directions or recipe.