The classic chicken soup combined with noodles has been a staple in my home for the last few years. Whenever I make a roast chicken or cut up the pieces of a whole chicken to make chicken and rice skillet, I like to save the chicken carcass for chicken soup. Chicken soup is the perfect fall morning meal for me because it really does warm my whole body when I drink it. Last night, I made chicken, vegetables, and rice all cooked in a skillet, and had a leftover chicken carcass. I used almost all the same vegetables in the chicken, vegetable and rice skillet as in the soup. I brought the chicken soup to a boil and then lowered the heat to low. I let the soup simmer in low heat for 5-6 hours before serving. By the time I went to scoop up the soup, the chicken fell apart into tons of little pieces. One sip of the soup and I can feel the warmth throughout my entire body.
Chicken Noodle Soup:
· ½ tablespoon vegetable oil
· 2 stalks celery, sliced
· 2 carrots, sliced
· ½ onion, cut into four large wedge pieces
· 1 chicken carcass
· 10 cups of water
· 1 bay leaf
· 1 teaspoon chicken bouillon powder
· 1 teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper
· Egg noodles, cooked according to package
Directions:
1) Heat a large soup pot on medium heat. Add the celery, carrots, and onion, and let cook for 5 minutes. Add in the chicken carcass, water, bay leaf, bouillon powder, salt, and pepper. Cover the pot and let it come to a boil. Turn the heat down to low and let it cook with the cover slightly open for 5 to 6 hours.
2) To serve, add your desired amount of egg noodles into a bowl of chicken soup.
Takeaways: I cooked up the egg noodles separately and added just enough for one bowl of soup. I like to store the noodles and soup separately and mix the soup and noodles together throughout the week right before serving. This way, I will always have noodles with the perfect tenderness.