Whenever we have chicken breasts with the bone in I boil them for 20 minutes before we put them on the grill. I save the water to use anytime a recipe calls for chicken broth. It’s easy to put into any container and freeze and saves quite a bit of money in the long run.
Last week we had bone in chicken breasts and I saved one after we grilled it to make a quick chicken noodle soup. We had great weather over the Easter weekend but are back down into the low 40’s for the next few nights so figured what better way to warm ourselves up!!
Here is what I used:
6 cups of homemade chicken broth
2 cups of water with 2 chicken bouillon cubes
one finely diced carrot
one finely diced stalk of celery and the leaves to boil in the pot with the soup
one finely diced onion
one nice sized bone in chicken breast pulled off the bone
one bay leaf
salt/pepper to taste
8 oz cooked wagon wheel pasta
Combine everything into a stock pot and boil until the vegetables are tender. Put the pasta into a soup bowl and spoon the soup over it.
**note: I do not combine my pasta into my soups as it becomes too soggy. I always keep it on the side until we are ready to eat and add it then**
Served with our left over dinner rolls from Easter and everyone is happy!!