HOMEMADE CHICKEN - VEGETABLE SOUP

6.0 cup, chopped or diced Roasting Chicken, light meat
64.0 cup (8 fl oz) Chicken Broth
4.0 stalk, large (11"-12" long) Celery, raw
1.5 cup, chopped Onions, raw
4.0 cup Tomatoes, red, ripe, canned, wedgeso in tomato juice
3.0 oz Green Giant Fresh Sweet Fixin's Julienne-Cut Carrots
1.0 oz pasta noodles
6.0 oz tomato paste
Add more water or commercial broth if necessary.

Boil chicken carcass in enough water to cover. Bring to boil then turn down heat to simmer and cook for about 30-45 mins. Carefully strain into a bowl large enough to hold broth. Separate meat from bones/skin. Add more chicken if necessary & throw away bones/skin. Return broth & meat to stove then add onions, celery, carrots. Turn heat up to simmer then begin to add your favorite vegies. These were what I had on hand and by the time I was finished, I had a 4 gal pot full, some of which I will freeze. Salt & pepper to taste of course, keep stirring and enjoy. One trick I use is I put homemade soups in fridge overnight, pull it out in the next morning and lift whatever fat you see off and toss it. Serving Size: 1 cup

Number of Servings: 64.0

Recipe submitted by SparkPeople user SARAHWALL70.