If you have a roast chicken for dinner, there is always a
bit left over and of course you have the bones. This recipe is a great way to
get another meal from those leftover bits and get the satisfaction of making
something rich, warming and delicious from scratch for your family.
INGREDIENTS
Chicken Stock (this is the base of your soup):
- 1 tablespoon olive oil
- 1 chicken carcass picked clean of meat and cut into pieces
- 10 cups water
- 1 large carrots roughly chopped
- 1 celery sticks roughly chopped (use the twiggy bits from the top- not the leaves)
- 1/2 large onion roughly chopped
- 1/2 teaspoon salt
- 3 sprigs of fresh thyme
Roast Chicken Noodle Soup
- 2 large carrots chopped
- 2 celery ribs chopped
- 1/2 onion diced
- ½ tsp dried mixed herbs
- ½ cup risoni or orzo pasta
- 1 200g pack of Vermicelli Rice noodles
- 2 cups cooked chicken shredded or chopped
- Salt and pepper
INSTRUCTIONS
Use a large pot – I use my big cast iron casserole dish. Heat
oil over medium-high heat and add chicken carcass pieces and cook, turning
occasionally, until bones and any remaining skin are browned. There will be
bits stuck to the bottom of the pot. These are the yummy tasty bits!
Add a splash of the water to deglaze the pan and scrape all
the browned bits off the bottom. Add the vegetables, water, and salt. Bring to
barely a simmer (watch closely to make sure it never comes to a boil as that
can make your soup cloudy).
Simmer for 90 minutes, scraping fat off the top
occasionally, and checking to make sure your broth has not started to boil.
Discard large pieces of bone and vegetable before straining
broth through a strainer. Rinse your pot to remove any chicken or vegetable
remnants (there is often gritty bits left behind) and
return broth to pot. Bring to a simmer and add carrots, celery, onion, risoni
pasta and herbs. Simmer for 20 to 25 minutes, until vegetables are tender. Stir
in the Vermicelli Rice noodles and chicken last (these don’t need cooking, they
will soak up the broth and be ready in 5 mins).
Add more salt and pepper to taste. Bring to a simmer and
cook for 1 minute to make sure the chicken is heated through.
Enjoy xx
