"Old-fashioned, total comfort food of the best kind. You can use store bought pasta or make your own. It's good...great on a cold winter night or when you just want a great bowl of chicken noodle or chicken vegetable soup."
Save all unusable parts of a whole cooked chicken or turkey. I like to use the carcass of a Rotisserie cooked chicken.
Put all chicken parts into stock pot.
Fill stock half full of water. (broth is you are using it)
Add aromatics to stock pot. You may use more or less of the aromatics if you like. If your family doesn't care for a certain one, omit it.
Add vegetables to stock pot. You may add less or more of any of the vegetables as per family's likes and dislikes.
Place on stove and finish filling the stock pot with liquid. You can also put all ingredients into large roaster pan and do the cooking in the oven if you would like at 350* until bones are boiled clean and whatever chicken left on the bones is falling off.
Remove, with slotted spoon, all chicken pieces from pan, save them.
At this point you can dip out all the herbs and veggies you added or leave them in to add to the soups texture.
For Chicken Vegetable Soup with Noodles
Peel potatoes and cut into approximately 1" pieces.
Peel carrots and cut into bite size pieces.
Slice across the rib, the celery inot bite size pieces
Bring this to a boil then turn down to medium until veggies are about half sone. Still firm when pierced with a fork.
Add 2 cups pasta and cook until pasta is tender or to desired doneness.
For Chicken Noodle Soup
Using a slotted spoon dip out chicken parts or drain broth through a colander and then return broth to pan.
Taste and adjust seasonings then return to stove and bring to a boil.
At this point you can let it boil for awhile to evaporate some of the liquid and concentrate the chicken flavor.
Add pasta or homemake moodles to boiling broth. Turn to medium and cook until pasta to desired doneness.