Quick Chicken Noodle Soup – Planned Broth from Drippings of Baked Chicken – Saved the Broth for Soup – Very Easy –

This chicken noodle soup was made from leftover baked chicken:

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.

4) Saute a small chopped onion in butter and olive oil in a skillet or pan large enough for the soup.

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.)

7) Add the potato, carrot, and chicken.

8) Add black pepper (optional).

9) Warm and Serve!