Homemade Chicken & Penne Soup

1/3 of a roasted chicken (about 1lb)
olive oil (used to roast chicken, left in pan drippings)
salt & pepper to taste to roast chicken
rosemary to taste to roast chicken
2 medium red potatoes
1 medium sweet potato
3 celery stalks
2-3 cups chopped carrot
1 can of yellow corn, no sodium added
water to cover (about 6 cups total)
1.5 cups (uncooked) whole wheat penne pasta

Roast whole 3 lb chicken, 2 chopped red potatoes, 1 chopped sweet potato, and 4 cups chopped carrots, season with salt, pepper, and rosemary; baste with 1-2 tbsp of olive oil. Serve on night 1. After dinner, pull approximately half the remaining chicken from carcass. Save all drippings and leftover vegetables. Place carcass in stock pot, cover with water and simmer for 60 minutes to loosen chicken and bones. Remove chicken from pot- separate and discard skin, bones, and fat. Return remaining chicken to pot, add leftover drippings and vegetables, add celery, corn, pasta, and enough water to cover. Cook on medium-low for about 1 hr.
Serves approximately 10.

Number of Servings: 10

Recipe submitted by SparkPeople user MOM2ALEX2004.