When we roast a chicken..or poach one..
I always save the carcass w/ some meat..
I then either roast the carcass..or quickly just put it in a pot w/ herbs and onions and carrots and onions , some garlic..and let simmer away until I get a flavorful stock..
These small bouqets garnis are favored by me..
This week I made a pot of my chicken noodle soup.. and we brought it to our daughter's for a light lunch with the boys..
I love the light in her dining room at lunch time not to mention the company.
The boys didn't love it..I think it was the fault of the "foreign" pasta.I added spinach leaves I bought in Italy:)
Stick to tried and true w/ wee ones~
Chicken Noodle Soup..Not Spinach Leaf soup.