Chicken Noodle Soup

Chicken noodle soup is meant for chilly fall day's like today.  Make your broth ahead of time, right after you finish making that delicious chicken dinner.  Then, when you feel like having soup, it'll take no time to whip up!

What you'll need
Broth:
Bones of 1 chicken (if using the chicken recipe linked above, add the onion and rosemary too)
Water
2-3 Celery stalks, cut into thirds
1 small Onion, quartered
2 Bay leaves

Soup:
2-3 Carrots, peeled and chopped
2 Celery stalks, chopped
2 Green onions, thinly sliced
1 1/2 cups diced Chicken
10 sprigs Fresh parsley, roughly chopped
500g pasta of your choice (I like egg noodles best, but if you're using linguini like I did here, break it into thirds or quarters before boiling.)
Salt and Pepper

How to
1.  Put the chicken bones, celery, onion and bay leaves into a large pot and add enough water so that everything is well covered.  Bring to a boil.  Lower heat to low and let simmer, covered, for 4 hours.  Strain the broth using a fine strainer or cheesecloth-lined sieve.  Refrigerate broth for another day or put it back in the pot for use now.

2.  Cook pasta according to package directions.  Strain.

3.  A the carrots, celery, onions, parsley to the broth and let simmer until the carrots are soft.  Add the chicken and noodles.

Note: Use this recipe as a guideline...if you made a lot of broth, add more veggies, or if your chicken was smaller and you didn't make much broth add less of the other ingredients.

4.  Salt and pepper to taste.  Serve with fresh biscuits.