Budget Chicken Soup

• 1 pound Chicken
• 3 whole Carrots
• 1 whole Parsnip
• 1/2 whole Onion
• 7 ounces, weight Quick Cooking Pasta

1. Cut the chicken into pieces and boil in a large pot filled with water. I usually use the cheapest pieces of a chicken for this soup. I buy a whole chicken and roast the breast, legs and wings and use the back of the chicken for the soup. Works with rotisserie chicken, too.
2. After about 30 minutes of boiling, the meat should be easy to remove from the bones. Take the chicken out, de-bone and add it back to the pot. Add the thinly juliened carrots, parsnip and onion. Continue boiling for about 10 minutes, until the carrots are completely cooked.
3. Add the quick cooking pasta (noodles) to the pot of soup and then remove the pot from the heat. Cover and let it cool down a bit. Although the pot is not on the heat, the boiling liquid will still cook the pasta.
4. At the end, add salt and pepper to taste. This soup is especially good for people who need to watch their sodium intake, as it contains no canned broth or stock.

chicken, carrots, onion, pasta

Taken from tastykitchen.com/recipes/soups/budget-chicken-soup/ (may not work)