Spicy Chicken/Meat Noodle Soup
BROTH
Boil leftover rotisserie chicken bones and skin, or leftover bones and skin from chicken thighs or wings + a bunch of water.
Boil 45 mins to 1 hour. Remove bones and skin, let cool, return any edible meat to the broth after it cools (it will be hot!). Add salt and pepper to the broth. Discard the bones and skin.
SOUP
Egg noodles or whatever pasta you have, cook in the broth til al dente, remove, put in a bowl so they don't get overcooked.
Cook some chicken or pork, whatever's on sale, on the side in another pan.
After meat cooking, set aside and cook diced/super tiny diced carrots, broccoli, onions, jalapenos (habaneros if you want to go hard) or whatever veggies you have on hand, cook with oil, garlic, chili powder, onion powder, and oregano. Lots of extra garlic or garlic powder always helps flavor-wise.
Put veggies and chicken into broth. Boil. Add the pasta. Mix, reduce to low or turn off the heat, mix, serve.
If you have a good broth and season well, any mix of veggies is good. Great way to use up old veggies or what's in the freezer.
Freeze leftovers.