I have been reading alot of different post from all of you re: what you should & shouldn't eat and what you can & can't eat. I don't think I will be able to eat chicken broth just warmed up out of a can, I cook with it but it seems very fatty and greasy just by itself. Do you all think it would be ok if I made canned chicken noodle soup, top ramien or the lipton boxed soup and just strained the noodles off and drank the juice? and if you all have any other idea's of things that worked for you can you please let me know. I want to start stocking up on somethings. Thanks in advance for your help :}

My husband made me homemade stock, but if that's not an option for you try Swanson low sodium chicken broth. You can of course use any kind of broth, or ramen, many people have. Just watch the sodium if that's the route you take.

@Ailly, thank you and if your Hubby would like to share his recipe I would love it. I love to cook but have never made soup so I'm not sure where to even start. It would have to be chicken because of my severe arthritis I don't eat any beef and yes sodium is an issue for me I just didn't know what else to do. Thanks again for your help :}

Get bullion cubes same as the stuff in the ramen 1 cube to a cup of water. Very cheap and no throwing away the noodles

Yep I used canned soups and just drained the broths off. I did buy low sodium soups tho. chicken noodle and italian wedding soup broths are great

@Bmarion662 in my house there is NO such thing as "throwing" away of food, we have 2 dogs oops I mean the Girlz who think they need to eat a little of everything that we eat. They have no belief that they are dogs.....lol

Deltatrans44, I have never heard of Italian wedding soup but I will have to try it for sure. Thanks :}

Funny I have two boy dogs as well they do not believe in dog food. One is 65 lbs and the other 15 lbs I have sworn they have been my pre op diet plan they take at least half of everything I eat.

Ingredients

4-5 lbs. chicken parts W/bones (legs, wings, thighs, whatever's on sale)

1 med. onion peeled and cut pole-to-pole

1 carrot, peeled and roughly chopped

1 rib celery, roughly chopped

7 peppercorns (optional)

10 or so stalks parsley

Couple sprigs thyme

Bay leaf

Put chicken into a stock pot (at least 8 qts.) and add just enough Water to cover. Bring to a boil over medium-high heat and let boil for 2 minutes, remove from heat and drain. Add enough water to cover chicken again and bring to a simmer (not a full boil) for about 2 hours. Add onion, carrot, celery and peppercorns and simmer for another hour. Tie parsley, thyme and bay leaf with twine and add to pot and continue to simmer for another hour. Remove from heat, strain into another pot, then cover and set in sink half-filled with cold water and a few handfuls of ice. Once stock has cooled, let sit in refrigerator overnight then remove and skim fat from surface of stock. Remaining stock will keep for about a week in the refrigerator, but should be brought to a boil again after 3 days if doing so. Can also be divided and frozen for about 6 months.

You can halve or double this recipe. I would reheat a half cup at a time during my liquid phase. You will want to salt to taste as there will be none.

@Ailly, Thank you so much I will try this a few times so by the time my liquid phase starts I will know what the heck im doing. :}

No problem! Just be sure the chicken is always covered by the water...if some simmers away just add it to the pot. That stock is fantastic and can be used for the base of any recipe that calls for stock which is why it's great to freeze. And it makes the house smell wonderful!!!