This time, I stripped the meat from the bones, placing the bones in a pan with water, a couple sprigs of rosemary, a small bunch of thyme, a bay leaf, about 2 tsp. peppercorns, one quartered onion, one coarsely chopped carrot and two coarsely chopped stalks of celery. I cooked this down for about 30 minutes. I added a little salt AFTER it cooked down. Many times the rub on the chicken contains salt, and I didn’t want to over salt the broth. I strained out the solid stuff and adjusted the flavor with herbs and a little salt. Then the broth went into a container and into the fridge. The next day, I spooned off the fat and used the broth in this soup.
Sorry, most of this I didn’t measure. Just adjust according to your family’s tastes.
Chicken Noodle Soup
1 onion, chopped2 stalks celery, sliced lengthwise and chopped
2 carrots, chopped
Chopped chicken @ 2 cups
Chicken broth @ 8-10 cups
1 pkg. Reames frozen noodles, 16 oz.
Salt and pepper if desired
Add 1-2 Tbls. oil to hot pan. Saute celery, carrots and onion until slightly softened. Add chicken. Add broth and heat until boiling. Check seasonings, adjust as needed. Lower heat to a simmer. Add frozen noodles and cook until noodles are tender, about 20 minutes. Serve and enjoy!
This is just the comfort food for those cold nights.