Smart Meal Planning

A couple days ago I was planning our meals and decided to make a roast chicken and then use what we didn't eat for chicken noodle soup, or as I like to call it "chickie noo noo".  I rinsed and dried the chicken and put it in the pan.   I tried "trussing" for my first time and I think it helped.  If you don't know what that is, look it up.  What I did differently this time was I didn't put any butter, oil or mayo on the chicken but instead just put seasoning on it.  I used salt, pepper, paprika, garlic powder and thyme (basically all the seasoning I had in the cupboard).  I put several cloves of garlic inside the chicken.  I then cut up carrots, onion, green, yellow and orange bell pepper, and red potatoes.  I put the same seasoning and olive oil on the veggie's and tossed them in the pan with the chicken.  I baked it at 400 F for 40 min.  At that point it wasn't up to temp (165) so I set the timer for 10 more min (several times).  Overall it probably baked for about 70-80 min.  I was at work when it was done, but Norm said it turned out great and very juicy!

Norm cooked the rest of the chicken on the stove and put the pot in the fridge that night.  So the next morning, I scraped the fat off the top and took the meat off the bones and chopped it up.  I boiled the rendering that was in the pot with 3 quarts of chicken broth.  I sauteed onion and garlic in oil and threw that in the pot with chopped carrots, celery, zucchini (from our garden!) and the chopped chicken.  I boiled the no yolk noodles and then threw those in.  I added salt, pepper, turmeric and celery salt and let it simmer on low for about 20 min.  By the way, I found this soup recipe online so I can't take credit for it.  But it was good!