Earl Cooks Chicken Noodle Soup from Leftovers

Growing up, soup always came from the iconic Campbell's can. Chicken Noodle and Tomato were the only two flavors we had on hand with regularity. There were other flavors on the store shelf, but these two were in our cabinet. This was before chunky, stars, and even before Progresso made it to my local store. I had always heard about other flavors, but I don't remember eating them until my teens. Soup wasn't considered a meal, just something that accompanied the REAL food. I now know how little I knew then!

Over the years, I have had many good, homemade soups. But I had a nice chicken carcass leftover from my salt roasted chicken earlier" see Salt Roasted Chicken ", and I just knew it would make a good chicken noodle soup, so I put it in a big stock pot and brought it to a boil. Then I added a variety of veggies such as carrots, onions, celery, beet greens, and some ribs from lettuce. I was going to steep the chicken and veggies for a good long while, to make a great stock and infuse the chicken flavor. I seasoned it all and let it cook! After cooking for a couple of hours, I removed the chicken from the bones, and added rotini noodles and let them cook thoroughly. I had  SOUP!

My bowl was just what I needed. My wife felt it was a bit under-seasoned, and I must admit, I went light on the salt because I had used so much in the original roasted chicken. Too light. This little bird gave us 2 meals. Thanks!