homemade chicken noodle soup : Meal prepped some chicken thighs and had a bunch of bones and trimmings leftover, so I made some chicken stock and set aside a couple of quarts for some homemade chicken noodle soup
homemade chicken noodle soup Ingredients and directions below.
I started with the bones and trimmings from about 10 pounds’ worth of bone-in chicken thighs. We cut the bones out and trim them so we can cook them on the griddle skin side down getting squished with a heavy skillet (but that’s a different recipe)
Started by browning the bones/trimmings in a little bit of olive oil. Then added some vegetable trimmings (carrots, onions, garlic, bell peppers, celery, parley, thyme). Filled the pot with water, salt and let it simmer for about 4 hours.
I started with about 7 quarts of water, and it cooked down to make about 5 quarts of stock. Towards the end I added a salt and cayenne pepper to taste and some turmeric for color. Strained, portioned into one quart containers, allowed to cool on the counter, then freeze/refrigerate
Check also: Delicious Loaded Baked Potato soup
The bulk of this stock is stuff that’d usually get thrown away. I usually stuff trimmings like this in a bag in the freezer until I’ve got enough to make stock
For the soup, I cooked fresh chopped onion/carrot/celery in a few tablespoons of butter until softened. Then added few sprigs of chopped parsley/thyme and a few tablespoons of chopped garlic for about a minute.
Then I added the chicken stock and a few bay leaves bringing to a boil. Once boiling I added the shredded dark meat off of a rotisserie chicken (my wife and I ate the white meat for lunch). Then added about 6 ounces of egg noodles. Boiled until the noodles were done and ate with saltine crackers.
Enjoy your homemade chicken noodle soup