Used this as a jumping off point, but improvised. Used two large (46 oz) cans of broth and cooked for 45 minutes with chopped onion, celery, carrot, and the bones from 3 chicken breast halves (last night's dinner). Made a rich-tasting stock. Removed everything but stock and added sliced carrot, celery, leftover sliced potatoes, leftover chicken, and broken pieces of whole wheat spaghetti. Simmered for ~20 minutes longer. Very tasty with a loaf of Italian bread, and made enough to freeze for a second meal.
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Used this as a jumping off point, but improvised. Used two large (46 oz) cans of broth and...