This is one of the most requested dishes from my all of my "kids". It does take a little time and effort, but unless you are feeding as many as I do, you should have plenty left over for freezing for another day. If you think it will be too much just halve the recipe.
Mama Withrow's Chicken Noodle Soup
Broth Ingredients and Instructions
1 Costco rotisserie chicken carcass or 2 other rotisserie chicken carcasses, including skin and juices
from the container
OR
The giblets, neck, back, 1 wing and 1 thigh of a whole cut up chicken
1 large onion, quartered (save a quarter for the soup)
5 stalks of celery, cut in large chunks
4 large carrots, scrubbed and cut into large chunks
1 clove garlic diced, or 1 teaspoon jarred chopped garlic
1 teaspoon of whole black pepper corns
1 32-ounce container of chicken broth
16 cups of water
5-6 sprigs of parsley, washed
1/2 teaspoon of dill weed
1/2 teaspoon of poultry seasoning
6 chicken bouillon cubes, optional
salt and pepper to taste
Remove any remaining meat from the carcass and reserve to add to broth later. In a large non-stick stock pot that will hold at least 20 cups, place the carcass broken up, skin, and any juices from the container. Turn heat to medium and start to brown. If using whole chicken parts just place in pan and brown. Add onion, celery, carrots, and stir occasionally until a nice brown caramel color. Add garlic and peppercorns cook another minute or two or until garlic becomes fragrant. Add chicken broth de-glazing pan by scraping up all the browned bits from the bottom of the pot. Your broth will be much darker in color that what you purchase, don't worry this is extra flavor.
Add water, adjust heat to high and bring to a boil. Reduce heat back to medium and skim foam from broth and discard. Add dill, poultry seasoning, and bouillon if desired ( you may skip the bouillon if you are watching your sodium level or use sodium free bouillon). Reduce heat again to medium low and simmer until reduced by about 1/3. About 2 hours or so. Taste and adjust seasoning adding a little salt and pepper. If my broth is still a little blah I will add additional bouillon or a teaspoon of rotisserie chicken seasoning.
Remove from heat and let cool a bit. Place a colander in a large bowl or over another stock pot. Strain broth. If using chicken pieces remove them to a plate and let cool. Remove meat to add to broth for chicken noodle soup. Discard the carcass and veggies.
Let the broth rest and the fat will rise to the top. Skim fat and discard. You will have about 14 cups of broth. You will need about 6 cups to for your chicken noodle soup. The remainder can be refrigerated or frozen for another day.
Noodle Soup Ingredients and Instructions
2 12-ounce bags Reamers noodles (found in the freezer section of your grocery)
OR
1 12-ounce bag of egg noodles
1 carrot, slice
1 stalk celery, sliced
1/2 medium onion, cut into chunks
chicken reserved from broth
2 chicken bouillon cubes, optional
Place 6-7 cups of broth in a large pot. Add carrot, celery, onion, and chicken. bring to a boil over high heat. Reduce to medium and continue to boil until veggies are crisp tender.
Meanwhile in another large pot bring enough water to boil for noodles (read package directions). Drop in bouillon cubes, or salt if desired and cook noodles until al dente.
Drain noodles and return to pot add a little chicken broth from the other pot to keep them from sticking together. Place noodles in a bowl, cover with broth adding some veggies and chicken. Enjoy.
HINTS: Save the inner leafy stalks of celery to use in the broth recipe.
Carrots only need to scrubbed well for the broth recipe, you can peel the one for the soup.
Add a handful of mushrooms to the broth, they have antiviral properties.
If you have time refrigerate the broth all the fat will solidify on top making removal a breeze.
