Roasted Chicken Noodle Soup

By Talk2usoon

This recipe originated from a Turkey soup recipe where you use the carcass to make the broth. I found a chicken carcass is sufficient (and in my case, preferable!) if the chicken was made with stuffing.

Ingredients

• FOR BROTH:
• 1 leftover chicken (or turkey)carcass
• 5 quarts water, plus onion and celery(sliced)
• FOR SOUP:
• 1 cup celery -- chopped
• 1/2 cup celery leaves -- chopped
• 1 cup onion -- chopped
• 7 chicken bouillon cubes
• 1 tablespoon salt
• 1 bay leaf
• 1 cup carrots -- sliced
• 1/2 cup parsley -- chopped
• 1/4 tablespoon pepper
• 1 1/2 cups of acini di pepe (tiny pasta)

Details

Servings 5

Preparation

Step 1

In a large kettle simmer chicken carcass with onion and celery (one onion chopped and several chopped stalks of celery) until tender. Remove carcass, cool and remove meat pieces. Strain and discard vegetables.


Add (listed)ingredients to chicken broth with meat (reserving noodles) and simmer until tender.
Add noodles and cook uncovered for 10 more minutes. Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes.

**Notes**
I add ALL my leftovers to the soup. Stuffing, mashed potaoes, gravy...
Whatever is left after a couple meals (turkey) or one meal (chicken).