Homemade Chicken Noodle Soup is a delicious, healthy, easy to prepare, budget friendly comfort food, especially this time of year when there is a chill in the air. (Which is anything below 65F here in Los Angeles.)
I prepare chicken noodle soup with the leftovers of a roast chicken. I simmer the "carcass" with sea salt, a bay leaf, garlic, and onion powder, and any other herb that catches my eye, including fresh ground pepper. Simmer for at least an hour, or all day, just use fresh filtered water, and monitor the liquid level.
After simmering, take out the bones from the liquid to remove any clinging meat. Also remove any large pieces of chicken from the liquid, and cut all meat into bite size pieces, then return to the pot. (Careful, the meat will be HOT, for which I have Cook's Amnesia and often forget this little tidbit.)
Thirty minutes prior to serving, I put in some roasted leftover potatoes, onions, carrots, and broccoli. I also boiled rotella pasta that I added to the soup immediately before serving, so as to prevent the pasta from absorbing too much liquid. 
It's delicious, especially with some fresh, crusty bread and a salad. It also freezes beautifully.
Another variation of this recipe is Chicken Tortilla Soup with the additions of a can of diced seasoned tomatoes, defrosted frozen corn, beans, or any other leftovers, (like rice), or pantry deliciousness that is available. Please serve with tortillas or tortilla chips, and shredded cheese. Sour cream and sliced avocado too, yummers, Ole'!
You can also simmer the remaining bones in fresh, filtered water, herbs, and salt to make your own chicken stock. Use within three days if refrigerated, if frozen, a month.
Please share any variations, tips, or shhh, secrets, that you have for that perfect tonic for the tummy and the soul, Homemade Chicken Soup!
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