cknsoup

Chicken Noodle Soup

chicken carcass with some meat left on it (raw gives best flavor)*
water to cover
salt and pepper to taste
1 celery stalk
3 carrots
egg noodles

Put the chicken in a large pot and cover with water. Put the lid on and simmer (a couple hours if you have time) until chicken is falling apart, and broth is looking and smelling good (will be a fairly clear, yellowish color if there’s skin/fat on the chicken). Remove chicken with slotted spoon, being careful to get all the bones out and set aside on a plate to cool.

Meanwhile, wash and cut up celery stalk, including leaves. Peel and slice carrots into the broth, as well, continuing to simmer.

When chicken is cool enough to handle, take all the meat off the bones, cut up and return to soup. Be very careful not to miss any bones (some of them are really tiny!) and accidentally put them back in the soup! Discard carcass bones, fat and cartilage.

While soup continues to simmer, make a batch of egg noodles.

Chicken noodle soup is extra good served with soda crackers and cold milk.

* Note: You can make chicken soup from a leftover roast chicken, but add a little gravy, or bouillon for more flavor. You can also use bone-in chicken pieces with the skin on. If you make it from boneless, skinless chicken, such as chicken breast, brown it in the pan first, and/or add canned chicken broth, or bouillon to the soup to give enough flavor.