Soups on, again! It’s been quite chilly here lately, so I have been making a lot of comfort foods for our dinners.
One of our favourite cold weather meals is a nice roast chicken dinner. To stretch our dollar on the chicken, I make a second meal…chicken noodle soup! In this case I cooked my chicken in a crock pot first for supper and made the soup from the leftovers.
The biggest pot I own makes about 3 days worth of suppers and lunches for the two of us. I’m sharing my version of a classic today.
1 roasted chicken, as much meat removed as possible
Enough water to cover chicken bones
2 cups cut up chicken meat from roasted chicken
4 tbsp. powdered chicken bullion
3 medium carrots, chopped
4 large potatoes, cubed
2 ribs celery, chopped
1 can corn kernels
1 cup whole wheat pasta
1 tsp black pepper
1/2 tsp salt
1 tsp dried parsley
1 tsp sage
1 tbsp. celery leaves (or 1 tsp salt if you do not have have leaves)
1. Boil partly clean chicken bones in water for at least two hours. When you feel that the bones have been boiled long enough, remove from water turned chicken stock and remove the remaining meat from the bones.
2. Add chicken bullion to new stock with potatoes and carrots. Cook until potatoes and carrots are tender. Add chicken meat and spices, simmer for forty minutes to an hour.
3. Add pasta and cook according to package direction. Serve immediately or cool to room temperature before storing in the fridge.
This is the perfect soup for a cold, dreary day. I love how I can turn one meal into many – which saves us on our bi-weekly grocery bill.