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Add a photoTurn a roast chicken carcass into a very satisfying Chicken Noodle Soup.
Ingredients
- One roast chicken carcass
- 1 T olive or other cooking oil
- 2-4 cloves of garlic, smashed
- 3-4 carrots, cut into generous pieces
- 1 medium onion, cut into pieces less than 1" square
- 3 ribs of celery, cut into medium pieces
- 5 quarts of water
- 10 peppercorns
- 2 t salt
- 2 cups noodles
- bouquet garni to taste (possibly including rosemary, thyme)
Directions
- Remove any skin remaining on the carcass, legs or wings
- Remove the last joint from wings
- Chop vegetables as indicated above.
- In a large-ish pot, heat the oil, add the vegetables (except garlic), reduce heat to medium and cover the pan until onion goes limp and celery becomes translucent, then add garlic and continue to sweat for 2-3 minutes.
- Add the chicken carcass and bones, and stir.
- Add water, peppercorns and salt, and increase the heat to high.
- When the water comes to a boil, lower to medium and let the soup boil gently for an hour or so. After about 30 minutes, taste broth, add bouquet garni.
- Pour through a colander, put bones and carcass on a plate to cool. Pour remaining broth through a fine sieve or cheesecloth back into cooking pot, and return vegetables to broth. Pick over chicken bones and return meat to pot.
- Return soup to stove. Bring to a boil. Add noodles and cook according to instructions on noodle package.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 703g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 9 | 4% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 740mg | 31% |
| Potassium 151mg | 4% |
| Total Carbs 53.39g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.9g | 1% |
| Protein 2.55g | 4% |
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