Budget Chicken Soup

1. 1

   Cut the chicken into pieces and boil in a large pot filled with water. I usually use the cheapest pieces of a chicken for this soup. I buy a whole chicken and roast the breast, legs and wings and use the back of the chicken for the soup. Works with rotisserie chicken, too.

2. 2

   After about 30 minutes of boiling, the meat should be easy to remove from the bones. Take the chicken out, de-bone and add it back to the pot. Add the thinly juliened carrots, parsnip and onion. Continue boiling for about 10 minutes, until the carrots are completely cooked.

3. 3

   Add the quick cooking pasta (noodles) to the pot of soup and then remove the pot from the heat. Cover and let it cool down a bit. Although the pot is not on the heat, the boiling liquid will still cook the pasta.

4. 4

   At the end, add salt and pepper to taste. This soup is especially good for people who need to watch their sodium intake, as it contains no canned broth or stock.

* Per serving · 4 servings · Values may vary.

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