Instructions:
Prepare the Broth: Place the leftover chicken (bones, skin, and meat) into a large pot and cover with 4 cups of water. Simmer until the meat falls off the bones. Remove the chicken, shred the meat, and set aside. Discard bones and skin.
Cook the Vegetables: Add the diced carrots, celery, and onion to the pot with the broth. Simmer until the vegetables are tender, about 10-15 minutes.
Add Flavor: Stir in the V8 tomato juice, chicken broth, and “Better Than Bouillon” roasted chicken base. Season with salt and parsley flakes. Simmer for an additional 5 minutes.
Return Chicken and Add Noodles: Return the shredded chicken to the pot. Add the egg noodles and cook until tender, about 8-10 minutes.
Serve: Taste and adjust seasoning if needed. Serve hot and enjoy your homemade chicken noodle soup!
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