When I cook I look to a recipe for inspiration, but rarely follow one closely. Part of our budget plan is to stretch leftovers and pantry staples to make hearty and pocket-friendly meals. One of our sweet church friends brought us a whole chicken the other night, so I cut the remaining meat off the bones to save for this soup.
Here’s what I did:
Chop 3 long and skinny carrots.
Chop 1 medium onion.
Add to stock pot and drizzle with a little olive oil. Add garlic. I didn’t have any fresh, so I had to use powder.
Sautee for about 5 minutes to soften them a bit.
After the 5 minutes were up, I added 6 cans of chicken broth.
Add the shredded leftover chicken.
Season to taste with:
Salt & pepper
*This is what I had on hand. You can also use parsley, thyme, etc.
Bring to a boil.
Turn heat to low and simmer for 20-30 minutes.
While the soup is simmering, make ½ a bag of egg noodles according to the package. Drain and add to the soup when done. You can cook the noodles in with the soup, but you would need a lot more broth because it will soak it all up.
That’s it. Very basic so you can add whatever your family likes.