Monday, June 10, 2013

Chicken Noodle Soup with Homemade Stock

This chicken noodle soup makes full use of a leftover rotisserie chicken.  The bones create a rich and flavorful stock and any leftover meat is added to the soup at the end to leave the meat tender and succulent.  The next time you buy a rotisserie chicken make sure to put all of it to use!

Chicken Noodle Soup

1 leftover rotisserie chicken
1 onion
2 stalks celery
2 carrots
1 tablespoon salt
1 teaspoon peppercorns

1 onion, diced
3 stalks celery, diced
4 carrots, peeled and sliced
4-6 ounces egg noodles
1 teaspoon fresh thyme
salt and pepper

Remove any remaining meat from the chicken and set aside.  Place chicken carcass and any remaining juices in a stock pot and add 12 cups of water, salt and peppercorns.  Next add celery, onion, and carrots.  Bring to a boil and then reduce to a simmer for 2-3 hours.  Remove form heat, strain and discard bones and vegetables.

In a large pot heat a bit of oil.  Add
onion and celery and sauté over medium heat until translucent.  Add carrot, 1 teaspoon salt, 1/2 teaspoon ground pepper, and thyme.  Stir to coat and then add 8-9 cups of stock.  Bring to a rolling boil and then add noodles.  Cook for 6-8 minutes and then reduce heat to a simmer and add shredded chicken meat.  Remove form heat once chicken is heated through and serve.

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