|I can haz chickenz?|
The chicken carcass and gizzards (that I saved when I roasted the chicken last night) were used to make a delicious chicken stock for my soup with a little left over for other recipes.
Chicken Noodle Soup
- 2 quarts chicken stock, recipe follows
- 1 medium onion, diced
- 3 garlic cloves, peeled
- 1 cup baby carrots, cut into thirds
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
Put chicken stock in a soup pot. Add the onion, garlic, carrots, thyme and bay leaf and bring the liquid to a boil. Reduce heat to low and simmer for about half an hour, until carrots are tender.
Add the noodles and simmer for 7-8 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
- 1 chicken carcass and giblets (discard liver)
- 5 whole baby carrots,
- 2 celery stalks, cut in large chunks
- 1 large white onion, quartered
- 3 cloves of garlic, peeled
- 1 handful flat leaf parsley
- 1 teaspoon whole black peppercorns
- 12 cups water
Place the chicken and vegetables in a large stockpot over medium heat. Pour in cold water to cover. Add peppercorns, and allow it to slowly come to a boil. Skim any foam that comes to the surface.
Lower the heat to low and gently simmer for 2 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Remove carcass and large pieces with tongs.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately. If you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: About 9 cups - a little over 2 quarts
PS When I was growing up and my Mom made chicken soup, I never saw her strain the broth. Since the broth and soup contain similar veggies, I thought it was all one step and always wondered why there were never bits of chicken bone in her soup. Years later, when I wanted to make my own and Googled directions for making chicken broth, I realized the secret to the "magic" behind her soup.