How to make it

  • for stock:
  • Bring all ingredients to a boil in stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
  • Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
  • for soup:
  • In a soup pot, on medium heat, sauté the onion, carrots, and celery in the butter until soft. Stir in the garlic and thyme; sauté 2 minutes. Add the broth, potato and seasonings; bring to a simmer. Reduce heat and simmer covered for 30 minutes, or until potatoes are almost tender.
  • Stir in the chopped roasted chicken; simmer for about 10 minutes. Add fresh noodles, stir in the splash of cream and immediately turn off the heat (fresh noodles will cook within minutes!) Taste for seasoning and serve.

Reviews & Comments 2

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  • elgourmand 9 years ago
    I do something similar from time to time. A lot of work but worth it. Great post. RJ
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  • 22566 9 years ago
    Penicillin in chicken stock.
    Thank-you for a healthy sounding recipe.
    Kind Regards
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