Chicken Noodle Soup

Well as mentioned earlier, leftover chickens make great chicken soup. I ended up having two "carcasses" an a whole uncut roasted chicken, and all the drippings from the roasting. Boiling all these for a couple hours made some really good stock. Chicken stock is made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock has a fuller mouth feel and richer flavor, because of the gelatin released by long-simmering bones. Much better for route for chicken noodle soup.





This is as simple as it gets. Take the pile of bones and meat, throw it in a pot, add water and bring to a boil.








While your waiting for that to simmer, make your noodles. This too is a very simple thing to do. Flour, eggs, salt and pepper.





2C. of all-purpose flour








1tsp. Salt





1tsp. Black Pepper





Mix it together





Add 3 eggs





Mix it up to form a doughball. Sprinkle more flour on both sides. If it seems a little moist its ok because it's necessary to add a little flour as you roll it flat.








Roll to desired thickness, and keep in mind they will puff up a little when you cook them. I used a pizza cutter to cut thin strips of noodles.


Now that your noodle are cut just let them sit and dry a little. They don't have to dry completely, but it wont hurt them to sit until you usee them.





Now that the stock has simmered for a couple hours, remove all the meat and bones. Cool it off in the fridge and then pick through it removing all the meat bits and discarding the bones and skin.








Strain the stock. Because of the long simmer, there are lots of little bones floating around. Once the stock has strained through, make sure to pick through what's in the strainer for delicious meat bits.





Return the stock to the pot and add desired veggies. I threw in a couple carrots and potatoes, peeled and chopped. Boil this for a while to bring out the veggie flavor. Add all the meat.





Now shake off as much extra flour as possible. If you leave it on them the soup will taste like flour.





Sprinkle in your noodle while its boiling, a few handfulls at a time so they dont stick and clump together. Boil this for five miniutes or so. It dosen't take long to cook the noodles. I forgot to take a picture of a bowl of soup sorry. Im sure you've seen chicken noodle soup however. This was good soup, I did have to add about a teaspoon of salt (for the whole batch) for my liking.