Old Fashioned Chicken Noodle Soup

1 - 12oz package of homemade style frozen egg noodles
1lb chicken cooked and shredded
48 ounces chicken broth
1/2 tablespoon rosemary
1/2 tablespoon parsley
1/2 tablespoon thyme
Salt and pepper to taste
1/4 cup flour
1/2 cup buttermilk (see recipe)

On medium heat bring the chicken broth, rosemary, parsley, and thyme to a boil. Add the frozen noodles and boil for 20 minutes. Add the chicken and boil for 20 more minutes. In a separate bowl whisk together the flour and buttermilk then pour this mixture into the boiling soup. Stir thoroughly. Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Serves 10+.

Cooking With Leftovers: Chicken Noodle Soup

Every time I make lasagna roll ups I go ahead and cook the whole box of noodles because I need 8 prefect noodles to make them and let's face it, it takes a whole box to get 8 sometimes! Then I am left with a pot of cooked noodles and nothing to do with them. It dawned in me yesterday, chicken noodle soup! It was so delicious and super easy to make. Follow the simple instructions below, your mouth will be glad you did!

Ingredients:

8-10 lasagna noodles, cooked and shredded
2 - 32oz boxes of chicken broth
4 cans of diced chicken, shredded, do not drain
1/2 onion diced
2 stalks celery diced
1 carrot shredded and diced
1/2 cup butter (see recipe)
Salt and pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon rosemary fresh or dried
1/2 tablespoon parsley fresh or dried

Directions:

Use a stock pot to cook your soup in. Put all ingredients into the pot. Cook on medium until it boils for one minute then reduce heat and simmer for 30-40 minutes. Serve with saltine crackers. Serves 8- 1 cup servings.