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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe I created after we had an oven roasted chicken and I wanted to use up all the leftovers. Ingredients:
leftover chicken, and only big bones |
8 cups water |
1 teaspoon seasoning salt |
1 teaspoon pepper |
2 bay leaves |
1 tablespoon parsley flakes |
3 medium carrots, chopped |
1 large onion, chopped |
3 celery, stalked chopped |
2 cups frozen broccoli (or any mixed frozen veggies) |
chicken bovril powder (if needed) |
Directions:
1. From the roasting pan that the chicken was cooked in, pour the drippings into the stockpot.
2. Add all ingredients to pot and bring to a boil.
3. Taste test and check to see if you need to add more salt.
4. When it starts to boil, reduce heat and simmer for 1 hour or more.
5. Pour soup over cooked egg noodles and serve.
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