Chicken Continued...

So I refridgerated my chicken stock overnight in order to bring the fat to the top. I skimed it and placed, what I didn't need for my chicken soup, into 3 cup portions and ice cube trays (great for adding flavor to sauces etc). I took the rest of my stock and placed it in a pot with a lid over high heat. While it was heating I cut 1 large carrotk, 3 small stalks of celery as well as some celery tops, 1 small onion and about 1 cup of leftover roasted chicken. Once this is chopped I dumped it into the stock (which had come to a boil) and allowed it to boil, reducing to a simmer until the veggies were tender (about 15 minutes). I brought the soup back to a rolling boil and added about 2 cups of egg noodles and let them cook until soft (about 5 minutes). Turn it off, allow it to cool and put into containers! From start to finish I took me less than an hour to make the soup and most of that hour was unattended and there is so little that goes into soup! I nearly always freeze some soup in single serving screwtop ziploc containers. It's great for my boyfriend to take for lunch or eat for dinner when I'm working. The best part is one pot makes enough to feed 2 people for more than a few meals with very little effort!