Terre's Chicken Noodle Soup from Left Over Roaster
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon pepper
- 6 cups water
- 2 cloves garlic minced
- 1 medium onion chopped
- 3 stalks celery chopped
- 1 teaspoon parsley
- 1 can cream of chicken soup
- 3 medium carrots peeled and chopped
- 1 roasted chicken left overs
- 2 tablespoon chicken base i use better than bouillon
- 3/4 package barilla oven ready lasagna pasta or any homestye non wavey edged pasta
- Carbohydrate 13.7000700443464 g
- Cholesterol 35.0933333333333 mg
- Fat 12.7212480609044 g
- Fiber 1.3279428230867 g
- Protein 11.9102908147188 g
- Saturated Fat 3.29233468184029 g
- Serving Size 1 1 Serving (451g)
- Sodium 1036.05457630477 mg
- Sugar 12.3721272212597 g
- Trans Fat 1.95630124978645 g
- Calories 218 calories
Take left over chicken, bones, skin and all and dump into large pot, cover with water. Heat to boiling. Reduce heat; cover and simmer 1 hour. Remove heat. Strain chicken from broth saving the broth and the chicken. Let cool. When chicken is cool enough to touch separate all meat from bones. Discard bones. Use a fat separator to remove fat from the top of the cooled broth. Or cool it completely and skim fat off the top. Add your chicken meat and broth back into the pot and the vegetables and seasonings. Heat to boiling and reduce heat to a simmer covered 10-15 minutes or until vegetables are soft. Return heat to boiling. Add noodles and simmer 10-15 minutes. Remove bay leave before serving. This is extra special if you use homemade noodles.
