Chicken Noodle Soup
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I have never been able to duplicate my mother’s fantastic home made chicken noodle soup, but this recipe comes close.  This is a very economical recipe since you make use of a leftover roast chicken and a few vegetables, and since this recipe makes lots and lots of soup.  Ingredients: 1 leftover roast chicken  (mine usually are 6-8 pounds) 3 garlic cloves, peeled and chopped fine 4 stalks celery, washed and sliced at 1/8 inch or else diced 5 medium carrots, peeled and sliced to make little carrot rounds 1 large or 2 medium onions, peeled and chopped 2 teaspoons salt 1 teaspoon ground black pepper Optional: ½ pound noodles or other pasta or rice, cooked and drained 1 small can diced tomatoes – optional, but colorful First, enjoy a delicious roast chicken  using the recipe found on this website if you like.  After you are finished your meal take most all the leftover meat off the bones and store it for leftovers, but leave plenty of meat on those bones to cook in the soup.  Then place all of the bones, skin and wings into a large pot and put in enough water to just cover everything.  Bring the water to a boil on high heat. As the water boils, skim off any foam that accumulates on the surface of the water.  Then reduce the heat to medium-high and cook for 1 hour. While this is cooking, prepare the garlic, celery, carrot and onion as listed in the ingredients section. After 1 hour, strain out all the chicken parts and return the broth alone to a pot on medium heat.  Add all the other ingredients except for the optional pasta and canned tomatoes.  Simmer for 20 minutes on medium heat.  The vegetables are cooked in the soup for only these last 20 minutes so that they are not too mushy. While the vegetables are cooking, let the hot chicken parts cool before you pick off all the meat from the cooked bones with your fingers.  Use your fingers to get every last bit of meat and to also make sure that no bones get into the soup.  Add this meat to the soup while the vegetables are cooking. After 20 minutes the vegetables should be tender but no mushy.  If they are not done yet then just simmer for a few more minutes.  When the vegetables are done, remove the soup from the heat add immediately the optional cooked noodles, rice or other pasta plus the optional small can of diced tomatoes.  The residual heat of the soup will warm the pasta and tomatoes though very quickly so you can serve the soup right away. This makes a lot of soup, but it freezes well in small containers so that you can have home made chicken soup anytime!