Ingredients Jump to Instructions ↓

  1. 2 lbs. chicken drumsticks

  2. 1 oz. can of chicken broth/stock cup of celery, diced cup onion, chopped cup of carrots, sliced thin Salt and pepper to taste

  3. 1 lb. dry pasta noodles, your choice.

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. While waiting for your water to boil, chop your onion, carrots and celery. Set aside. Add in the drumsticks and boil for 20 minutes. Pull the legs and set aside to cool. Using another large pot and a strainer, dump the first pot into the second, straining out any chicken parts. Once the legs are cooled, begin pulling the meat of of the bones, removing fat and skin. Chop the chicken meat up into small chunks, but not too fine. Add the celery, onion and carrots to the broth and simmer until the carrots are tender. Add in the chicken and noodles and bring to a boil. Boil for 10-15 minutes or until the noodles are soft.


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