Ingredients

How to make it

  • Save all unusable parts of a whole cooked chicken or turkey. I like to use the carcass of a Rotisserie cooked chicken.
  • Put all chicken parts into stock pot.
  • Fill stock half full of water. (broth is you are using it)
  • Add aromatics to stock pot. You may use more or less of the aromatics if you like. If your family doesn't care for a certain one, omit it.
  • Add vegetables to stock pot. You may add less or more of any of the vegetables as per family's likes and dislikes. When it is finished, or almost finished, I like to add some cauiflower or broccoli florets
  • Place on stove and finish filling the stock pot with liquid. You can also put all ingredients into large roaster pan and do the cooking in the oven if you would like at 350* until bones are boiled clean and whatever chicken left on the bones is falling off.
  • Remove, with slotted spoon, all chicken pieces from pan, and save them.
  • At this point you can dip out all the herbs and veggies you added or leave them in to add to the soups texture.
  • For Chicken Vegetable Soup with Noodles
  • Peel potatoes and cut into approximately 1" pieces.
  • Peel carrots and cut into bite size pieces.
  • Slice across the rib, the celery inot bite size pieces
  • Bring this to a boil then turn down to medium until veggies are about half sone. Still firm when pierced with a fork.
  • Add 2 cups pasta and cook until pasta is tender or to desired doneness.
  • For Chicken Noodle Soup
  • Using a slotted spoon dip out chicken parts or drain broth through a colander and then return broth to pan.
  • Taste and adjust seasonings then return to stove and bring to a boil.
  • At this point you can let it boil for awhile to evaporate some of the liquid and concentrate the chicken flavor.
  • Add pasta or homemake moodles to boiling broth. Turn to medium and cook until pasta to desired doneness.
  • Footnotes
  • In the "Number of Servings" box, I put 10 servings only because it will not accept a recipe without something there. I don't know how many servingd it will make, a lot.
  • This recipe is for noodle soup or you can add veggies of your choice and make a chicken vegetable soup. I have added frozen cauliflower, broccoli, green beans and peas to the soup.
  • Don't let the soup boil after you add the cauliflower, it will turn to mush very quickly. I have also added bite size pieces of zucchini. Just don't let it cook too long.
  • When you dip all the cooked chicken parts from the water, wait until they have cooled and then remove any meat you find and return it to the stock pot at the end of the cooking time. If you add the meat too soon, it will cook apart and you'll never find it.
  • If you want just noodle soup, just add the noodles. If you want veggies in the soup, add the veggies then when they are almost finished add the noodles and let them all finish at the same time.

Reviews & Comments 2

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  • 22566 7 years ago
    Never let a dead Carcuss go to waste,breath some life into it with this wonderful sounding soup du jour.

    Thank-you

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    It sounds delicious, it is autumn (fall) here now and I will make this pretty soon ..... thank you for the great recipe ----- high 5
    Was this review helpful? Yes Flag

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