We’re all sick in this house, so it’s the perfect time to pull out the Chicken Noodle Soup recipe. Made using our own Chicken Stock, this is perfect on a winter’s night. The stock is made using a leftover chicken after having a roast. Or you can do what we do, and buy a pre-cooked chicken from the supermarket, eat it for lunch and then use the leftovers to make this.
You will need a rather large stock pot for this too …
1 roasted chicken carcass, leftover meat removed and reserved for the soup
1 tablespoon olive oil
13 cups water
1/2 medium onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
2 fresh thyme sprigs
1 bay leaf
Chicken stock (that you will make)
2 carrots, peeled and medium dice
2 celery stalks, medium dice
1/2 medium onion, medium dice
1 teaspoon salt
1 teaspoon finely chopped fresh thyme leaves
1 cup dried egg noodles (I used gluten free spaghetti)
Break up the chicken carcass into several smaller pieces (you may need a cleaver or kitchen scissors), so that they will fit in the bottom of a large stock pot (or dutch oven). Don’t put them in the pot just yet!
Add the oil to the stock pot and heat over a medium heat for about 2-3 minutes. Add the carcass pieces (that you’ve just cut up) and cook. Occasionally turn until they are lightly browned all over.
Add the remaining ingredients and stir to combine. Make sure you scrape up any browned bit from the bottom of the pot. You want to get all of that flavouring in the stock.
Bring to a simmer (do not let it come to a boil)
Reduce the heat to low and continue to simmer. Every now-and-then, scrape any scum off the surface of the stock.
Continue cooking for about 90 minutes.
After this time, remove the stock from the heat and using a strainer, separate out the liquid from the carcass / vegetable pieces. Discard these pieces and keep the liquid in an air tight container. This will last up to 3 days in the fridge, or one month in the freezer.
Chicken Noodle Soup
Bring your chicken stock, that you just made, back to a simmer over a medium heat.
Add your freshly cut carrots, celery, onion, salt, thyme. Return the stock to a simmer and reduce the heat to low continuing to simmer until the vegetables are soft. This usually takes around 30 minutes.
During this cooking time, bring a saucepan of water to a boil, and add the noodles. Cook according to the directions on the packet. Drain in a colander.
While both the veggies and noodles are cooking, grab that chicken that is leftover and shred it up into bite size pieces.
When the veggies are tender, add your drained noodles and shredded chicken. Stir to combine and continue simmering for 5-10 more minutes.
Taste and season with salt if necessary.
SERVE & ENJOY!