Ingredients 8 leftover roasted drumsticks (about 2 ½ lbs.)
4 quarts water
2 stalks celery
1 ½ cup sliced carrots
1 medium onion diced
2 bay leaves
½ tsp. black pepper
Herb bag filled with a large handful of fresh parsley, and 2 tablespoons thyme or 2 tsp. dried parsley and 1 tsp. dried thyme
6 Tablespoons Better than Bouillon Chicken base – look for this in the organic section of the grocery store if you cannot find it with the regular bouillon.
16 oz pkg. egg noodles
1. In an 8 qt. stock pot combine the chicken and water. Bring to a boil. Add celery, carrots, onions, bay leaves and herbs. Reduce heat and simmer 30 min. Remove chicken to a platter and cool until you can handle it.
2. In a separate pot cook the egg noodles according to package directions. (Do not cook the noodles with the vegetables and drumsticks or the stock will get starchy.)
3. Remove all meat from the bones and chop into bite size pieces. Return to the pot with the vegetables and herbs. Add bouillon. Simmer until bouillon is dissolved. Serve in a bowl over hot cooked egg noodles.