Imported from the web
Homemade Chicken Noodle Soup
A slow-simmered soup made by extracting broth from a rotisserie chicken carcass with vegetables and herbs, then returning selected chicken and vegetables to the broth with egg noodles. The creator notes that egg noodles hold their texture better than regular noodles after sitting.
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Ingredients
- 1 rotisserie chicken carcass (with any remaining chicken; select cooked chicken pieces to return to the soup)
- 1 onion (quartered)
- carrots (some; roughly chopped)
- fresh garlic (a bunch; chopped)
- 1 sprig rosemary
- celery (some; chopped small)
- sage (amount not specified)
- thyme leaves (amount not specified)
- salt (some; amount not specified)
- black pepper (some; amount not specified)
- 8 cup water (about eight cups)
- egg noodles (amount not specified; regular noodles may be used instead)
- chicken stock (additional stock added near the end; amount not specified)
- hot sauce (optional; the creator adds it to their serving)
Steps
- 1
Place the rotisserie chicken carcass in a large pot.
- 2
Add the quartered onion and roughly chopped carrots.
- 3
Chop the fresh garlic and add it to the pot.
- 4
Add the rosemary sprig and celery.
- 5
Add sage, thyme leaves, salt, and pepper.
- 6
Pour in about 8 cups of water, enough to cover the ingredients.
- 7
Cover the pot and simmer on the stove overnight, about 12 hours.
- 8
The next day, strain the pot into a clean pot to separate out the broth. Reserve the chicken and vegetables you want to return to the soup.
- 9
Pick out the chicken and vegetable pieces to use in the soup. Cut the chicken into soup-sized pieces with clean kitchen shears.
- 10
Set aside some of the chicken stock if needed; the creator reserves some for another use.
- 11
Return the chosen chicken and vegetables to the broth, then add the egg noodles.
- 12
Cook until the noodles are soft. Add more chicken stock as desired; the creator adds some near the end.
- 13
Serve, adding hot sauce if desired.
Notes
The source does not specify quantities for most ingredients, the amount of noodles, or a separate noodle-cooking duration. The creator says egg noodles become less mushy than regular noodles after sitting. They also reserve some stock for another use and add extra chicken stock near the end.
Nutrition per serving
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