Easy Chicken Noodle Soup from a Leftover Roasted Chicken
- 1 roasted chicken carcass, meat removed and reserved for the soup
- 1 tablespoon olive oil
- 3 quarts (12 cups) water
- 1 medium carrot, peeled and coarsely chopped
- 1 medium celery stalk, coarsely chopped
- 1/2 medium yellow onion, coarsely chopped
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 2 medium carrots, peeled and medium dice
- 2 medium celery stalks, medium dice
- 1/2 medium yellow onion, medium dice
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon finely chopped fresh thyme leaves
- Freshly ground black pepper
- 1 cup dried egg noodles (about 2 ounces)
- Produce
- Bay leaf (1)
- Carrot, medium (3)
- Celery stalk, medium (1)
- Celery stalks, medium medium (2)
- Thyme, fresh sprigs (2)
- Thyme, fresh leaves (1 teaspoon)
- Yellow onion, medium (1/2)
- Yellow onion, medium medium (1/2)
- Meat
- Chicken carcass, roasted (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 teaspoon)
- Olive oil (1 tablespoon)
- Peppercorns, whole black (1/2 teaspoon)
- Pasta & Grains
- Egg noodles, dried (1 cup)
- Drinks
- Water (3 quarts)
Preparation
Read recipe preparation on chow.com
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Published April 25, 2012 (10 months ago).
56 people saved this recipe.
