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Home Made Chicken Stock to Chicken Noodle Soup

Recipe bystudioroom
Notes: 

It's easy to turn your leftover chicken into home made chicken soup!

Don't throw out any of the bones or bits you don't want to eat. Throw them into a pot instead...

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Ingredients: 

FOR THE STOCK
- A leftover chicken, all bones, skin and bits you you don't eat.
- 6 cups of water
- 4 carrots, peeled
- 4 celery stalks
- 2 medium onions, halved
- A large sprig of thyme
- A few sprigs of fresh parsley
- 4 bay leaves
- 1 tablespoon of sea salt
- 8 black peppercorns

FOR THE CHICKEN SOUP (for 2 people)
- 1 handful of noodles
- reserved chicken
- 1/4 cup of minced carrots
- 1/4 cup of minced celery
- 1/4 cup of minced onion
- salt and fresh ground pepper to taste

  1. Throw your leftover chicken, bones skin and all into a stock pot.
  2. Add all the rest of the ingredients plus enough water to cover them all.
  3. Bring to a boil and then reduce to a simmer. Let this cook for over an hour.
  4. After an hour or so, taste the stock and add more salt or pepper if needed.
  5. Allow the stock to cool a little. With a large bowl and a strainer, strain out the solids from the soup.
  6. Pick out chucnks of ckicken meat from the strained solids and set this aside. Throw away the used onion, celery, carrots and herbs.
  7. To  make Chicken Noodle Soup - put your home made stock back on the stove in a pot and bring it to a boil.
  8. Add noodles, minced veggies and reserved chicken pieces.
  9. Cook until the noodles are soft and ready to eat.
  10. Add more salt and pepper to taste and serve. Voila! Chicken noodle soup.

 

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