Roasted Chicken Noodle Soup
If you have used frozen chicken, residual salt may have flavored the stock. Give a quick taste to check before using the recommended amount in the recipe.
- Prep Time: 25 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 55 mins
- Yield: 3 quarts 1x
- Category: Soup
Ingredients
Scale
- 1 rotisserie-roasted chicken or oven-roasted chicken, meat removed
- 2 onions, peeled and quartered
- 3 celery stalks, chopped
- 3 carrots, chopped
- 4 sprigs fresh parsley
- 5 peppercorns
- 3–4 chicken carcasses or 2 1/2 pounds of fresh chicken wings
- 2 cups thinly sliced carrots, in coins (four carrots)
- 2 cups thinly sliced celery (four celery stalks)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 cups diced roast chicken meat
- 1 pound package of yolk-free egg noodles
- 1/2 cup chopped fresh parsley
Instructions
- Let the roasted chicken cool slightly and then pull the meat off the bones.
- Place the chicken bones, onions, celery, carrots, parsley and peppercorns in a 7-quart Dutch oven or large pot, cover with cold water and bring to a gentle simmer. Continue cooking for a couple of hours, occasionally skimming any foam from the top of the broth.
- Strain the chicken stock through a sieve into a clean pot in batches and be sure to press down on the chicken and vegetables to get all the juices.
- Add the carrots, celery, salt and pepper and bring to a gentle boil for 15 minutes.
- Stir in the chicken and the noodles, return to a gentle boil and continue cooking according to the timing on the noodle package.
- Stir in the parsley.
Find it online: https://honeypiesrecipes.com/roasted-chicken-noodle-soup-2/