Bone Broth with Egg Noodles


5 chicken or turkey legs, wings, necks
5 celery leaf stalks
5 large carrots (peeled & cut in half)
5 Carrot tops
2 large onions (cut in half)
5 garlic cloves (peeled)
2 bay leaves
Salt and pepper
2 cups of egg noodles or thin pasta noodles


  1. Add  chicken or turkey legs, wings, or necks, celery, carrots, onions, and bay leaves to large pot (7.5 liters)
  2. Add water to cover ingredients, approximately 20 cups
  3. Bring to a boil and simmer for 3 hours, skimming impurities off the top
  4. Remove all ingredients out of the broth and set aside
  5. Cut carrots, celery and onion into smaller pieces and set aside for future use for vegetable soup. Remove all meat from bones.
  6. Use clear broth as a base for other soups, stews, stir fry, sautéed vegetables, chili or gravy
  7. In a large pot, bring water to a boil. Add the egg noodles to the water and cook for 2-3 mins.
  8. Drain noodles in colander and ladle into soup bowls.

Smell, taste, enjoy. Be mindful of the food you eat.