Tuesday, November 11, 2008

Chicken Noodle Soup


I make my soup many different ways. Sometimes I use chicken thighs, chicken breast, just plain broth or even a carcass. Today I had a leftover carcass so here is a recipe made from a carcass.

*Heat your pan really hot with olive oil ( or whatever you cook with)

*Roughly shop onion (you can leave the skin on if you like) and drop in your hot pan

* Break your carcass up and drop in a pot with the onion

*Brown it real well until you get all that juice on the bottom of the pot that you can scrape

*Pour water while scraping the bottom of the pan.

*Bring to a boil and add roughly chopped carrots and celery

* Simmer for at least an hour. If you have time, simmer for 3 hours.

*Herbs can be added like thyme, rosemary, parsley, or even lemon


***After the broth is done, scoop all the veggies and carcass out of the pot. Peel the skin off of the carrots and cut them into bite size piece. Pull any leftover chicken off the bone and set aside.



I sometimes saute my vegetables but on a lazy day, I just throw everything in a pot


  1. Add 2 stalks of chopped celery. Simmer until a bit tender

  2. Add 1 tsp. of cumin, 1 tsp. paprika, salt and pepper

  3. Throw in a bag of small brussel sprouts and egg noodles

  4. After veggies are done, add your diced chicken and carrots

1 comment:

Emily Adamson said...

This sounds really good! We're having a comfort food recipe contest and would love to have you enter. Check it out at MarxFood.com