Chicken Noodle Soup

I saved and froze the wing tips from the buffalo chicken wings I served at Super Bowl with the intention of using them to make chicken stock.  I added them to a large pot (lobster pot size) of water and put the burner on low for 12 (yes, 12) hours.  After that I added a few pepper corns, two small onions quartered, two carrots quartered, and a bay leaf and let it go another hour. After that I strained it and I had a generous amount of stock that will serve as the base for 2-3 large pots of soup.  I put 2/3rds of the stock into Tupperware containers and stuck them in the freezer for future endeavors.

I had some chicken thighs that I baked for about 20 minutes in the oven after I coated them with a little olive oil and salt & pepper.  While those were cooking, I sliced up some carrots and celery and softened them for about 5 minutes in some olive oil.  I then added the chicken stock and brought it to a boil.  

Growing up my Grandma Vera serve us chicken soup with stars so when I found pasta stars in Italy, I brought a few boxes home with me.  I added a box of stars to the soup and let it cook for about 7 minutes.  After that I added salt and pepper and a bit of chopped parsley - this gave it a rustic, home made touch.

I served it with La Brea Bakery rolls and it was a great, healthy meal.  Count G told me it's the best chicken noodle soup he's ever had - he said the stars pushed it over the edge.