We had guests over the night before, and I had baked two chickens. I sprinkled sea salt, pepper, and garlic salt on the chickens and added a cup of water to the bottom of each baking pan so that broth would form for soup the next day. (My gourmet-cook brother taught me this.) I was fairly certain there would be chicken leftover, and I was right. There was plenty of chicken left for soup.
After taking the chickens out of the pans and cutting them in pieces for our guests and us, I poured the cooled, flavorful broth that had formed on the bottom of the pans into containers. This became the base for my quick chicken Noodle soup. All I needed was some vegetables and egg noodles.
Quick Chicken Noodle Soup:
1) Cut pieces of leftover chicken into bite-sized pieces; set aside.
2) Cut a potato into bite-sized pieces and boil in water until tender; set aside.
3) Slice a carrot and boil slices in water until tender; set aside.
5) Prepare the refrigerated chicken broth by skimming the fat off the top. Add the broth to the pan with the onions and bring to a boil. Add 1/4 teaspoon of basil (optional) and a pinch of thyme (optional).
6) Drop noodles (homemade or packaged) into the boiling chicken broth and cook al dente (firm-tender, not mushy). (Homemade noodles take less time to boil al dente than packaged noodles.)
8) Add black pepper (optional).
9) Warm and Serve!