Homemade Chicken Noodle Soup?!
Answers:
First, use your carcasses to make chicken stock. Then use the stock as the base for your chicken noodle soup.
STEP ONE:
Homemade Chicken Stock
2 or 3 chicken carcassess (baked or roasted, most of the meat picked off)
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, vegetables, salt, and peppercorns in a 12-quart stockpot with 7 quarts of water and bring to a boil. If you do not have all of the vegetables, sub with ones you have. Skim off any surface foam as needed. Simmer uncovered for 1-2 hours. Strain the entire contents of the pot through a colander, discarding the bones and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers for freezer, or use in recipes.
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STEP TWO:
Basic Chicken Soup
2 quarts chicken broth
2 stalks of celery, chopped
2 carrots, diced
1 thin-skinned potato, scrubbed and diced
1 tsp. salt
? tsp. ground black pepper
2-3 chicken bouillon cubes
meat and juice from 1 rotisserie chicken
1 cup frozen or fresh green peas
1 lb. egg noodles, or pasta of choice
Add all ingredients to a pot (except peas and noodles) and bring to a simmer. Cook until veggies are tender. Add peas and noodles and simmer for 8-10 more minutes and serve.
I totally love this recipe!
INGREDIENTS
- 4 pounds chicken
- 7 cups water
- 1 large onion, halved
- 3 stalks celery
- 3 carrots, cut into 2 inch pieces
- 1 bay leaf
- 1 teaspoon grated fresh ginger
- salt to taste
INSTRUCTIONS
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
Strain and cool the stock, uncovered.
Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Source: AllRecipes.com: Click Here
http://www.freechickenrecipe.com