Chicken Wing Broth and Noodle Soup
You can snip the tips off wings that you use to make chicken wings (try Rach’s Asian Glazed Chicken Wings!) and make this soup the next day!
- Chicken wing tips
- 2 carrots
- 2 ribs celery
- 1 medium yellow onion
- 2 cloves garlic
For the noodle soup:
- 6 cups chicken wing broth and veggies
- 1 pound pasta, any kind you like
- Salt and ground black pepper
Toss the wing tips in a pot, cover with water and add the carrots, celery, onion, and garlic. Simmer for 30 minutes. Remove the wing tips. If you want to just save the liquid as broth, strain, cool and freeze it for later use.
Otherwise, you’re ready to make noodle soup: in a medium saucepot, bring the broth up to a bubble over medium-high heat. Add in the pasta and cook to al dente, according to package directions. Season with salt and pepper, to taste, and enjoy!