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 Oak Farms 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.