Roasted Chicken, Noodle & Vegetable Soup

 

This recipe uses the leftovers of a roasted chicken dinner, including the carcass and the leftover meat. It’s a great way to warm up on a chilly, snowy day and make sure you get the most out of your leftovers.

  • 1 chicken carcass and leftover bones from the legs and thighs
  • leftover chicken meat, torn into bite sized chunks; amount will vary but 1-2 cups is a good amount
  • 1 red onion, diced
  • 2 cloves of garlic, minced
  • 1 parsnip, peeled and diced
  • 2 carrots (or a cup of baby carrots) peeled and diced
  • 1 baking potato, peeled and diced
  • 2 celery stalks, diced
  • 2 fresh bay leaves (or 1 dried)
  • leaves from 2 sprigs of fresh thyme
  • 12 oz. can of diced tomatoes, or a couple of diced fresh tomatoes
  • water
  • 1 1/2 cups uncooked egg noodles
  • 1/2 cup cream
  • salt and pepper to taste

Combine the chicken bones, vegetables, herbs and diced tomatoes in a large pot and cover them with water. I had about a cup of tomato sauce leftover so I added that, too. Simmer on the stove for about an hour, then remove the carcass and allow it to cool. Add the egg noodles and continue to simmer the soup until they’re cooked through, about 12-15 minutes. Pick any remaining meat off of the bones and then add all the meat back into the soup, stir in the cream and simmer for another 20 minutes or so. Season with salt and pepper to taste.

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