Hubby is fighting one of those annoying spring colds, so I made chicken noodle soup before running out to show homes. I had leftover from an easy roasted chicken from the market, but baked or BBQ chicken pieces work too. This is my recipe:
Saute: yellow onion + carrot + celery + garlic.
Add: carcass from roasted chicken + 6 cups water.
Season: salt to taste (I end up using 2 tsp) + 1/2 tsp oregano + 1/4 tsp parsley + 1/4 tsp celery salt + freshly ground pepper.
Bring to boil; reduce to simmer. Simmer for about 20 minutes.
Remove from heat. Use tongs to pick out chicken bones and skin.
Bring to boil again and add: 3-4 cups dry egg noodles + 1 cup water + more salt if preferred. Boil 7 minutes to cook noodles.
Serve with pb&j or Saltines.