Chicken soup from leftover roast chicken
serves 8
Strip remaining meat from chicken carcass and reserve it for the finished soup.
Stock:
Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven.
Roast in Dutch oven over medium-high for ~8 minutes:
1 tbsp. olive oil
chicken carcass pieces
Turn pieces occasionally, until lightly browned all over.
Add and simmer for 1.5 hours:
12 cups water
1 medium carrot
1 medium celery stalk
1/2 medium yellow onion
2 fresh thyme sprigs, coarsely chopped
1 bay leaf
1/2 teaspoon whole black peppercorns
Soup:
Strain the stock, then bring the clarified stock back to a simmer over medium-high heat.
Add and simmer 20 minutes:
2 carrots, diced
2 stalks celery, diced
1/2 medium yellow onion, diced
1 tsp. salt
1 tsp. fresh thyme
fresh ground black pepper
Meanwhile, cook 1 cup dried egg noodles if desired.
When the vegetables are tender, add reserved shredded chicken and cooked egg noodles. Simmer until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.
