Don’t throw out your back!

It's not haute cuisine, but there is no finer comfort than homemade chicken soup.

While my chicken was baking tonight I made this gorgeous little pot of chicken noodle soup, with enough for every one to have a bowl full. For a quick batch of soup, put the back of the chicken into a medium-sized pot, add an onion, a chopped carrot and celery stalk, a clove of garlic, salt and pepper, cover with water and let it simmer for a couple of hours. And if you’re not sick of rosemary yet, you can add a sprig, along with a handful of chopped parsley or some frozen peas if you have them. Right before you’re ready to eat pour in some tiny egg noodles.

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