Well, you’ve roasted a chicken, but you didn’t finish all the chicken and you want to do something nice with the bones. Time for chicken noodle soup!
Pick any extra meat off the chicken and save for later. Drop a couple chopped onions, a few ribs of celery, carrots from the garden, a tablespoon of ground peppercorns, a few bay leaves, and the chicken carcass into a pot of boiling water. Let it go at a a rolling, mellow boil for a few hours. Above a simmer, but below a rollicking boil.
When you’re ready, put the stock through a sieve and into a bowl. In a dutch oven or a big soup pot, heat to medium, add olive oil, and drop in a mire poix (equal parts chopped onions, carrots and celery). So French! After about ten minutes, add the chicken meat, a few cloves of garlic, and sautee that around. Once everything starts to brown, deglaze with white wine and a spatula to get up all the brown bits.
Then add 8 cups of the stock and let it all cook for 30 minutes.
Cook the egg noodles separately in the rest of the chicken stock, if you have some leftover. Then toss the egg noodles into the main soup.
- Fall Roast Chicken with Rosemary, Sage and Thyme (seattlefoodshed.wordpress.com)