Leftover Roast Chicken Noodle Soup


 

BROTH

1 leftover roast hen carcass (pores and skin, bones, and any meat caught to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 entire garlic cloves, peeled
2 bay leaves
Peppercorns to style

In a soup pot, mix the hen carcass, greens, and water. Carry to a boil. Decrease the warmth, cowl the pot, and simmer the combination for two hours.

Place a colander or strainer over a big bowl. Tip the contents of the pot into it. Let the combination cool. Pour the strained broth again into the soup pot.

Decide via the bones and take away any meat; discard pores and skin and bones. Add the meat to the broth; put aside.

SOUP

2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, lower into 1/2-inch slices
4 medium carrots, lower into 1/4-inch slices
6 oz skinny spaghetti or any noodles you want. I exploit Chinese language stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped recent parsley

Instructions
Return the broth to the soup pot. Add the greens, garlic, salt and pepper. Carry to a boil, cut back the warmth to a simmer, and prepare dinner for about 20 minutes. Carry the soup to a low bowl and add the noodles. Prepare dinner for 15 -20 minutes till the noodles are cooked and the greens are tender. Add parsley and modify salt to style.



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