Chicken and Vegetable Noodle Soup

1. 1

   Put raw (can be frozen) chicken in a 6 quart pot and fill with water.

2. 2

   Bring it to a boil.

3. 3

   Simmer for about an hour, then add all vegetables.

4. 4

   Simmer for another hour, then take off the heat.

5. 5

   Put the whole pot in the fridge overnight to allow the fat to rise to the top.

6. 6

   Next day-- skim the fat off the top, then bring the mixture to a boil again.

7. 7

   Add the pasta and cook for as long as is instructed.

8. 8

   Serve immediately or freeze for later.

* Per serving · 4 servings · Values may vary.

No additional tips available.