Chicken Noodle Soup
This begins with a tale of woe – a poor chicken carcass that has been in the freezer for about a week. But, in the magical way that Elves have – okay, I’m sure you’ve had enough of the Tolkien characters! – it will be changed into a lovely Chicken Noodle Soup. Just the perfect thing for when you’re under the weather, or the weather turns cool and temperatures drop at night! Some may make homemade stock and freeze, and that works just as well as freezing what’s left of the bird. I hate to waste anything! And there was enough meat left on the bones to make the soup hearty! As was mentioned in the original roasted chicken recipe, the quartered lemon was still inside the bird – along with the rosemary – and there is just a hint of lemon flavor in the soup!
- one chicken carcass
- 1 large red onion, chopped
- 3 stalks celery, chopped
- 4 carrots, sliced
- 3 handfuls fine noodles
- small handful herbs de provence
Place the chicken carcass in a large pan with almost enough water to cover. Bring to a boil, turn heat to simmer and let cook for 45 minutes. Remove from heat and allow to cool. Remove chicken from bones and cut into small pieces. Drain stock. Over high heat drizzle a little olive oil in the pan; saute the red onion for about five minutes. Add celery and carrots and saute an additional five minutes. When the bottom of the pan starts to form a crust add chicken stock to de-glaze the pan. Add chicken and noodles and stir carefully. Season with salt and pepper. Add herbs de provence. Allow to cook about 15 minutes longer or until noodles are soft and soup is thick. Enjoy!