Chicken Soup or turkey

lots of leftover chicken

salt (1 tsp per qt)

pepper (1/2 tsp per qt)

oregano (1/2 tsp per qt)

bay leaf (1 per qt)

onions (1 small per qt)

celery (1 stick per qt)

carrots (1 small per qt)

egg noodles (3 oz per qt)

The spices are to taste. You can adjust as needed

You can adjust vegetables to taste. You can use canned or frozen mixed vegetables instead of the carrots.

Onions and celery need to be fresh.

Cook left over chicken parts on a large pan for several hours

add some salt and pepper to taste

add oregano and bay leaves

let broth cool

dump the chicken through a colander. catch the broth and return it to the pan

pick the chicken and return the meat to the broth

add vegetables

cook another hour on low heat

cook egg noodles in a separate pan per directions. If it says 7-8 minutes, stop at 7 as they will cook some more in the soup.

refrigerates well. reheat only what you are going to eat so you don't overcook the noodles

If you are going to freeze the soup, don't add the noodles until you thaw it for consumption.

you can substitute rice for noodles.