Easy Chicken Noodle Soup from a Leftover Roasted Chicken

Name: Easy Chicken Noodle Soup from a Leftover Roasted Chicken
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 6 servings Freshly ground black pepper; 1 teaspoons whole black peppercorns; 1 medium carrot, peeled and coarsely chopped; 2 mediums carrots, peeled and medium dice; 2 mediums celery stalks, medium dice; 57 grams cup dried egg noodles (about; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon kosher salt, plus more for seasoning; 1 Tbsp olive oil; 3 liters quarts water; 1 mediums yellow onion, medium dice

Easy Chicken Noodle Soup from a Leftover Roasted Chicken requires about 2 hours and 15 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and vegetarian recipe has 77 calories, 2g of protein, and 3g of fat per serving. This recipe serves 6. It is perfect for Autumn. If you have carrots, water, onion, and a few other ingredients on hand, you can make it.

Instructions

For the stock:Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Ingredients you will need

Stock

Equipment you will use

Kitchen Scissors

Dutch Oven

Cleaver

Heat the oil in the pot over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Ingredients you will need

Stock

Equipment you will use

Wooden Spoon

Pot

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)For the soup:Bring the stock to a simmer over medium-high heat.

Ingredients you will need

Stock

Soup

Equipment you will use

Sieve

Sauce Pan

Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat.

Ingredients you will need

Vegetable

Carrot

Celery

Pepper

Onion

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Add the noodles and cook according to the package directions until al dente.

Ingredients you will need

Pasta

Drain in a colander.While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

Ingredients you will need

Shredded Chicken