Sunday, February 17, 2008
chicken noodle soup
chicken noodle soup
1 chicken carcass
1 carton chicken broth
3 cups water
1 bunch celery, chopped
5 medium carrots, peeled & chopped
1 bag egg noodles
salt and pepper
variety of dried herbs and spices (i used onion powder, oregano, basil, bay leaves & poultry seasoning)
1. place carcass, water, and chicken broth in a large stock pot and bring to boil
2. let simmer until meat and bones begin to fall apart (about an hour)
3. remove carcass and bones from pot and allow to cool
4. add vegetables, herbs, and salt & pepper to pot and cook until tender
5. when carcass is cool, remove remaining meat pieces and discard bones
6. return all meat to pot and bring soup back to a boil (adjust seasoning here)
7. add egg noodles and cook until al dente (these noodles continue to soak up liquids, so under cook them a bit)
8. remove bay leaves and serve
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1 comments:
Teh cuteness to the max.
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