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CHICKEN NOODLE SOUP leftover roast chicken 1 can condensed chicken broth or 1 tsp. bouillon 2 medium carrots, sliced 2 medium celery sticks, sliced 1 c. uncooked medium noodles 1 small onion snipped parsley 1 tsp. onion powder 1/4 tsp. garlic powder pepper Place leftover chicken bones and meat that is on it in Dutch oven. Put water in to 3/4 up. Boil for 5 hours. Strain meat and bones. Put broth back in pan. Take all meat off bones and put in broth. Add condensed broth and all other ingredients, except noodles. Simmer 20 minutes. Add noodles. Simmer 20 minutes. Serve with rolls. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!