How to make chicken soup from left over roast?
Classic Chicken Noodle Soup 1 (3-lb) chicken, neck reserved 3½ quarts water 4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick 4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick 1 unpeeled onion, quartered 1 large unpeeled garlic clove, smashed 1 teaspoon whole black peppercorns 1 large fresh bay leaf 6 parsley sprigs 2 thyme sprigs Kosher salt 1/2 pound thin egg noodles 1/4 cup finely chopped flat-leaf parsley In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate. Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt. Add the sliced carrots and celery to the broth, cover and simme
I normally strip all the meat that is left on the carcass and put aside then place the carcass into a pot with around 1 and half litres of water,a couple of chicken stock cubes,a whole onion and a couple of carrots.Bring to the boil and simmer for an hour or so,remove and strain, chop the carrots and replace into the liquid with the chicken meat and a handful of vermicille. Reheat and serve.If desired other frozen veg.
CHICKEN SOUP A simple recipe for chicken soup, using a leftover roasted chicken carcass. 4 servings INGREDIENTS 1 onion 100g to 125g of at least 2 additional vegetables (see below) 1 roasted chicken carcass 1 chicken stock cube 1 litre of water 1 teaspoon of dried sage Ground pepper to taste METHOD Peel the onion and chop it into 2cm (1 inch) pieces. Peel the other vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Remove any skin from the chicken carcass. Put the chicken, onion and vegetables, stock cube and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out. Fish out the bones and put them on a plate. Remove any meat which is still on the bones and discard the bones. Put the meat back into the soup. If you have a food processor
