Chicken Noodle Soup

'Tis the season for soup! Especially chicken soup that simmers on the stove and fills my house with deliciousness. So the next time you have a roast chicken for dinner, don't throw the leftovers away!

Chicken Noodle Soup

1 Chicken Carcass (I know, what a great ingredient, right?)
1 onion
4 carrots
3 celery stalks
2 tsp. thyme
1 bay leaf
8 cups water (ish)

Roughly chop the vegetables, and put in a pot with your chicken and spices. Boil until the meat has all come off the bone, and the vegetables are mushy. Drain and save the broth. Once meat and bones are cool, pick through and put all leftover meat pieces in the broth. Discard vegetables, bones, and bay leaf.

This is a great step to stop and freeze if you are saving broth for a rainy (or snowy) day.

When you are ready to make soup:

Reserved chicken broth and meat
1 onion
3 carrots
2 stalks celery
1 1/2 cup egg noodles
salt and pepper to taste

Chop your new vegetables into bite sized pieces. Reheat broth and chicken. When boiling, add vegetables and noodles. Cook until noodles are done and carrots are tender. Salt and pepper to taste.

Enjoy!