Name: Chicken Noodle Soup
Prep time: 18 min
Cook time: 150 min
Total time: 168 min
Ingredients: 1 leftover chicken carcass (broken up into a couple pieces); 1 onion (quartered, or leeks); 1-2 cloves garlic (quartered); 1 carrot (cut into several pieces); 1 stalk celery (cut into several pieces); A couple parsley sprigs (and/or thyme and/or bay leaf); Peppercorns (or ground pepper); 1 tablespoon butter; 1 shallot (or small onion, finely chopped); 2 stalks celery (finely chopped); 2 carrots (sliced); A couple sprigs of thyme (stems removed); Salt and freshly ground pepper; Chicken stock; 4-6 ounces wide egg noodles; Reserved leftover chicken meat (removed from the bones); 1 handful parsley (chopped); 1 clove garlic (finely chopped (optional))

This classic soup is not just for comforting the sick. When you keep a couple quarts of it in your freezer, it will be your quick go-to supper all winter. Serve with some toasted bread. And if you are serving it to those who are sick, a little chopped fresh garlic added at the end will have them feeling better in no time.

Ingredients

For the Stock

1 leftover chicken carcass, broken up into a couple pieces
1 onion, quartered, or leeks
1-2 cloves garlic, quartered
1 carrot, cut into several pieces
1 stalk celery, cut into several pieces
A couple parsley sprigs, and/or thyme and/or bay leaf
Peppercorns, or ground pepper

For the Soup

1 tablespoon butter
1 shallot, or small onion, finely chopped
2 stalks celery, finely chopped
2 carrots, sliced
A couple sprigs of thyme, stems removed
Salt and freshly ground pepper
Chicken stock
4-6 ounces wide egg noodles
Reserved leftover chicken meat, removed from the bones
1 handful parsley, chopped
1 clove garlic, finely chopped (optional)

Instructions

To Make the Stock

In a large stockpot add the chicken carcass and the rest of the broth ingredients and cover with water (approximately 2 quarts).
Cook on high until you begin to see bubbles, and then lower heat and gently simmer for 1–2 hours, or longer if you have time. Remove the large pieces of bone and discard, then strain through a fine-mesh strainer over a large container. At this point you can use it to make the soup or store in the refrigerator for a few days or in the freezer for a few months.

To Make the Soup

In a large Dutch oven or soup pot, melt the butter and sauté the onion, celery, carrot and thyme leaves until the onions are just barely translucent. Season with salt and pepper.
Add stock and bring to a simmer and cook until vegetables are soft. Add the egg noodles and chicken and cook another 5–10 minutes or until noodles are tender.
Add the parsley, test for seasoning and then serve with a little chopped fresh garlic if desired. Or you can cool it and store in single-serving-size containers in your freezer.

Chicken Noodle Soup