Ann's friend Nancy O'Brien shared her recipe for homemade chicken noodle soup. Simple and inexpensive meal. She buys a rotisserie chicken (a large one from Costco), makes a meal or two, and throws the carcass with some remaining meat on it into a pot to make broth for the soup. She uses Costco's Country Pasta egg noodles (come in huge bag); the noodles take 25 minutes to cook but taste almost like homemade egg noodles when done. The spice is Bouquet Garni from Penzeys (traditionally this would be a cheesecloth bag of fresh herbs). If the broth cooks down too much and more fluid is needed, you can add a can of low sodium chicken broth (Swanson's Natural is the best) or water with some Penzeys Chicken flavor enhancer (like a bouillon, keep in fridge). We liked the soup a lot and realize we should never throw away a chicken carcass again without making some homemade chicken broth to use or freeze. This would be a good use for any chicken or turkey bones (such as leftover carcass after Beer Can Chicken or Spatchcocked Chicken. Ann's note: The amounts given below are guestimates.
Category: Soups, Stews and Chili
Cuisine: not set
1 heaping teaspoon Penzeys Bouquet Garni
4 handfuls Country Pasta Egg Noodles
1 carcass rotisserie chicken with some meat reserved but mostly removed from bones
1 pinch salt to taste
1 tsp pepper to taste
1 small to medium onion chopped
1-2 stalks celery (good use for inside stalks)
1-1/2 cups carrots cut into pieces
1 cup peas optional
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