Ingredients

• Chicken bones and skin from homemade roasted chicken or purchased rotisserie chicken
• 2 carrots, cut in half
• 2 stalks celery, cut in half
• 1 onion, quartered
• 1 head garlic, cut in half
• 8 cups water
• 4 ounces dried wide egg noodles
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon dried Italian seasoning
• ½ cup Hygeia Dairy heavy whipping cream

How to

1. Place chicken bones and skin in 8-quart pot; add carrots, celery, onion and garlic. Add water. Cook over high heat until water comes to a boil; reduce heat to low. Continue simmering for 1 hour. Carefully strain, reserving chicken broth.
2. Add broth back to pot. Cook over high heat until broth comes to a boil; add noodles, salt, pepper and Italian seasoning. Continue cooking for 2 minutes less that noodles’ package directions. Reduce heat to low; stir in whipping cream. Continue cooking until thickened; serve immediately.

Recipe and image provided by Half & Half magazine.