Chicken Wing Broth and Noodle Soup

Aired September 21, 2008

Serves 6 to 8 servings
Chicken wing tips
2 carrots
2 celery
1 medium yellow onion
2 garlic cloves
For the noodle soup:
6 cups chicken wing broth and veggies
Salt and ground black pepper
1 pound pasta, any kind you like

Snip ends off wings, toss them in a pot, cover with water and add carrots, celery, onion, and garlic and simmer 30 minutes. Remove wing tips and you're ready for the noodle soup. If you want to just save it as broth, strain, cool and freeze for later use.

To make the noodle soup: In a medium saucepot, bring broth up to a bubble over medium-high heat. Add in pasta and cook to al dente according to package directions.

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