Directions
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add stock, chicken, potato, thyme, basil and oregano. Bring to a simmer.
Add noodles, simmer until cooked - 10 to 15 minutes
Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add stock, chicken, potato, thyme, basil and oregano. Bring to a simmer.
Add noodles, simmer until cooked - 10 to 15 minutes
Ingredients
2 quarts chicken stock
1 quart water
1 - 14 oz. can vegetable broth/stock
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
1 potato, diced
2 large stalks celery, sliced 1/4 inch thick
1/4 tsp. dried thyme leaves
1/4 tsp. oregano
1/4 tsp. basil
1 bay leaf
1/2 bag (16 oz.)medium egg noodles
1 quart water
1 - 14 oz. can vegetable broth/stock
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
1 potato, diced
2 large stalks celery, sliced 1/4 inch thick
1/4 tsp. dried thyme leaves
1/4 tsp. oregano
1/4 tsp. basil
1 bay leaf
1/2 bag (16 oz.)medium egg noodles
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