1 rotisserie chicken carcass or 3-4 chicken breasts
3 qt water
2 stalks celery, chopped
1 vidalia onion, chopped
1 parsnip, chopped
1 radish, chopped
variety of frozen veggies
dried or fresh herbs
salt & pepper
6-8 oz broad egg noodles (several handfuls.) OR gluten free noodles of choice.
Place carcass in 6 qt pot. Cover with water. Add a tsp of salt. If using chicken breasts, fill pot about half way full with water. After chopping up onion, celery, parsnip and radish, add the ends and celery leaves to cook in stock. TIP: Every time I chop veggies, I throw the unused ends in a ziplock in the freezer and when it comes time to make soup I cook it along with the carcass. I find that this, along with using a rotisserie chicken, gives the best flavor to my soups!
Bring stock to a boil. Reduce heat. Cover and simmer for a few hours. Strain stock into smaller pot and set aside meat to cool. Add chopped celery, onion, parsnip & radish. Add some frozen veggies. I start with peas and corn, if I haven't added raw carrots I use frozen. Start with 1/2 cup each, but add if you want more color to your soup! For those of you who may live by measurements, relax and trust your instinct! Add a bit of your favorite veggies and it will be a great soup. Cover and simmer til tender.
While soup simmers, pull meat off carcass to add to soup or chop up chicken breasts (add 1-2 to soup and save the rest for a casserole or chicken salad.) Add meat to soup. Add salt and pepper to taste. Add some dried or fresh herbs. Below are some options:
- If you're going Italian style I suggest some basil or oregano - start with 1/2 tsp each.
- Another tasty herb for soup is rosemary, chop a few sprigs.
- Thyme and tarragon work well together, start with 1/2 tsp each if you want to try that instead.