Cut all the meat from the bones (don’t throw out the bones, onion, or liquid in the crockpot- we’ll get to that soon). Put some of the chicken aside for soup the next day, and have the rest for dinner. We enjoyed our chicken with veggies and Pioneer Woman’s Crash Hot Potatoes (so delicious!).
Now, put the bones and onion back in the crockpot with the chicken juices. Break up some of the bones if you can. Add enough water to cover the bones, then 1 tsp of vinegar and cook on low heat overnight.
In the morning, pour the broth through a strainer to remove the bones. Place broth in the fridge. By the end of the day the fat should have hardened on top so you have remove it easliy with a slotted spoon. Now you have a tasty chicken broth for your soup.
1 tbsp vegetable oil
1 onion, diced
1 clove garlic, crushed
2 carrots, peeled and diced
2 stalks of celery, diced
1/2 tsp poultry seasoning
1/2 tsp oregano
1 tsp basil
1/4 tsp pepper
1/2 tsp salt
5-6 cups chicken broth
1/2 cup of your favourite pasta
1 cup (more or less) of cooked chopped chicken
Heat oil on medium heat in a dutch oven or soup pot. Add onion, garlic, celery and carrots. Cook until softened, about 5 minutes. Add oregano, basil, poultry seasoning, pepper and salt. Stir and cook for another minute. Pour in your homemade chicken stock and bring to a boil. Add pasta and cook for about 10 minutes, until pasta is soft. Add chicken and reduce heat. Simmer covered for 20 minutes. Taste and add more salt if desired.