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Homemade Chicken Noodle Soup

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It's cold and flu season and that means getting ahead of the game by pre-making a big patch of chicken noodle soup. You can bag it in small batches of freezer bags and take out only as much as you need when you are in the mood for soup or home sick with a flu bug and need some homemade healing.

This recipe uses a left-over rotisserie chicken carcass to make the broth. You'll never throw a carcass out again once you see how easy it is to make homemade broth.

Grab the recipe for Homemade Chicken Noodle soup after the jump.

Ingredients:
1 Rotisserie chicken
2 lbs Carrots
1 Celery bunch
2 Onions
1 Bunch whole leaf Parsley
3 Bay leaves
1 tsp marjoram
1 Garlic bulb (peeled)
Salt and pepper to taste
Olive Oil
12 oz egg noodles

Directions For Broth:
1. Strip all of the meat off of the carcass and place the carcass into a stock pot.
2. Cut up 1 pound of carrots, one onion and half of a celery bunch.
3. Place carcass, cut carrots, onion, celery, bay leaves, half of the garlic bulb and ½ of the parsley bunch into a large pot cover with water and bring to a boil.
4. Reduce to a simmer and allow to cook in the pot for one hour.
5. Strain broth into a bowl, discard the carcass, vegetables and bay leaves.

Directions For Soup:
1. Cut up 1 pound of carrots, one onion and half of a celery bunch.
2. In a stock pot place 1 to 2 tablespoons of olive oil.
3. Add freshly cut vegetables cook in the oil until the onions are clear (5 to 7 min.)
4. Add broth, meat, marjoram, salt and pepper and other half of parsley bunch.

5. Simmer for 30 minutes
6. Cook noodles in a separate pan
7. Dish noodles into a bowl and pour soup over top. Serve immediately.

NOTE: This recipe will make a lot of soup so serve some and then freeze the rest in small freezer bags to pull out when the mode strikes. It will keep in the freezer for 6 months.

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Join the New Times community and help support independent local journalism in Phoenix.