Now, I love to keep bone broth in the freezer to make this meal not only easy, but to also keep the benefits of a good quality stock. It is so easy to prepare bone broth on a day when you can just let it simmer for several hours. But, I do use good quality store bought broth when my freezer is empty.
To make bone broth, I simply throw leftover chicken carcasses from our roast chicken nights (that I freeze until I have a couple) in a big stock pot with a small bag of washed carrots, several ribs of celery, two peeled onions, cut in half, and a couple garlic cloves. Cover everything with water and set on the stove. I let that simmer for 4-5 hours, and then strain everything out. Once it cools, I freeze it in big containers.
But again, you could use some good quality prepared organic chicken broth from the grocery store to speed up the process if you don't have homemade.
Homemade Chicken Noodle Soup:
1 TBS extra virgin olive oil
1 carrot cut into thin crescent slices
2-3 celery ribs diced
64 oz. homemade chicken stock or store bought broth
2 cups cooked chicken chopped, I often use a rotisserie chicken from my local grocery
1 tsp thyme
1 tsp ground black pepper
1 bag of egg noodles cooked separately and according to package directions. I love the Klushki noodles from Fresh Market in Peachtree City! They are so delicious and you can find those in the pasta section on the top shelf.
Heat the olive oil in a dutch oven or stock pan. Add the carrots and celery and sauté for about 8 minutes to sweat out the flavors.
Add the chicken stock and seasonings. Bring to a boil and let simmer for 20 minutes.
Add the cooked chicken and let simmer until heated through.
Finally, add the cooked noodles and stir.
Ladle to soup into bowls and serve with your favorite buttered bread. The Rosemary Rolls from Fresh Market top the list of favorites in our house.