Chicken noodle soup

Chicken bones (cooked or raw is fine)

2 potatoes, chopped

3 carrots, chopped

1/2 onion, chopped

1 cup spaghetti noodles broken into 1 1/2 inch pieces

1 cup frozen peas

1 cup frozen corn

1/2 cup chopped celery

2 tbsp chicken bouillon (https://amzn.to/3ZWf1XD)

1 tsp garlic powder (https://amzn.to/4gxR4x0)

1 tsp steak spice (https://amzn.to/3VY9dvr)

1 tsp ground pepper (https://amzn.to/4fGCAJM)

Cook the chicken bones in enough water to cover them (https://amzn.to/3ZYkP2G). Let it boil for about 30 minutes. Remove the bones from the broth and let them cool. Add the potatoes, onion, carrots, and noodles to the broth. Let boil until the vegetables are tender. Add the frozen peas and corn, the chicken bouillon, and the spices. Simmer until all of the vegetables are cooked and/or heated through**. Pick the meat off of the boiled bones and add it to the soup. If you have leftover chicken you can add some of that too. Enjoy!!

**You can use any leftover vegetables in this soup. If they are already cooked add them at the end and just heat through. This is a delicious use of leftovers.