Dr. Grandma’s Chicken Noodle Soup

By Joyce Bunderson Published: July 20, 2010

I've heard more than a few times, “Our family can’t afford to eat a healthy diet.” I've found that many of the foods that …

Ingredients

• 1 pound carrot peeled, and sliced in to coins
• 1 large onion chopped
• 4 stalks celery sliced
• 2 cups mushrooms sliced baby bella, (white mushrooms would cost a little less)
• 1-2 teaspoons tarragon dried,(The pictured recipe had tarragon from my garden – stored in the freezer. Note: Tarragon is a perennial – don’t need to plant it each year.)
• 8 ounces whole wheat penne rigate or pasta of your choice
• 1 Chicken carcass (1/4 of meat)
• 1/2 teaspoon salt

Instructions

1. Start with a chicken carcass.
   
2. Chop up a big onion.
   
3. chop carrots celery and mushrooms.
   
4. A bunch of frozen tarragon from my freezer, or just use herbs from your spice rack.
   
5. Put chicken carcass in a stockpot; cover with water. Add tarragon and onions. Cover and simmer for an hour or two, until the chicken easily comes off the bones.
   
6. Remove all the chicken and bones with a slotted spoon. -allow to cool
   
7. Simmer the vegetables.
   
8. Cool the chicken until cool enough to handle. Debone the chicken and remove any skin or visible fat.
   
9. When the vegetables are almost tender add the pasta , cook till pasta is solf.
   
10. Add ½ teaspoon of salt, or to your taste.
    
11. Enjoy your delicious soup today; cover and refrigerate what's left for another day.
    

• Course: Soup