Here is another example of how I made use of leftovers. Nothing should be wasted. Last week I roasted a chicken and used the chicken carcass to make the broth. If you have leftover chicken and vegetables, they can also become part of the soup. See the link for the roasted chicken. Good soup needs a well seasoned and rich stock to make a delicious soup base. Store-bought broth may do in a pinch but you will have a much better tasting soup if you make your own broth. If you are following a low carb diet, the egg noddles can easily be substituted with zucchini noodles.
15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
1 chicken carcass leftover from roasted chicken
5 carrots, chopped
5 celery stalks and leaves, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water
Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
Chicken Noodle Soup
8 cups homemade Chicken Stock
2 cups diced leftover cooked chicken or 1 lb chicken tenders
2 cups chopped carrots
2 cups chopped celery
2 garlic cloves, minced
1 cup chopped onion
4 ounces uncooked medium egg noodles
1 teaspoon kosher salt
1/2 teaspoon black pepper
Chopped fresh parsley or thyme for garnish
In a Dutch oven over medium-high heat bring the broth to a boil. If you don’t have any leftover cooked chicken then add the chicken tenders to the broth. Reduce heat and simmer for 15- 20 minutes. Remove the chicken tenders from the pan with a slotted spoon or large spider and set aside.
Add carrot, celery, garlic, and onion to the broth; cover and simmer for 10 minutes. Add noodles and simmer 6 minutes.
Dice the cooled chicken tenders into small pieces. Add the diced tenders or leftover chicken, salt, and black pepper to the broth; cook for 2 minutes or until the noodles are tender. Serve in individual soup bowls garnished with fresh herbs.
March 6, 2019 at 8:26 am
Lovely recipe! It is one of my passions to try to recycle all the bits in the kitchen from chicken bones to onion skins. We are not just throwing scraps of food away, we are trashing a lot of flavor as well!
March 6, 2019 at 3:21 pm
Can never go wrong with chx noodle(:
March 7, 2019 at 10:35 am
I love this recipe as well as your personal cooking philosophy of using leftovers! Both delicious and practical!
March 7, 2019 at 10:39 am
I love this recipe and also your personal cooking philosophy of using leftovers! It’s not only delicious, but also practical and economical!
For the Love of Cooking
March 7, 2019 at 11:05 am
My husband was sick over the weekend and I made a big pot of homemade chicken noodle soup too. Yours looks terrific.