What do you do with a left over carcass of a roast chicken? You make chicken soup!
Making your own chicken stock from the bones of a chicken is a great way to save money and flavour your food naturally. You can use the stock as a base for sauces and soups or use it all for a heart warming dish like chicken noodle soup.
You can make it in advance and keep it in the freezer. I sometimes put it in ice cube holders so I can easily control how much stock I want in whatever recipe I’m making.
I don’t eat chicken that often anymore but if I had the craving, I would go for organic chicken and something homemade!
Organic Chicken Noodle Soup
Yield: 2 servings
Total time: 4 hours
1 pc. Carcass and left over meat of a whole roast chicken
1 tbsp Olive oil
2 pcs Carrots roughly chopped
1 pc Carrots ½ inch cubes
3 pcs Celery stalks
2 pcs White onions
1 pc Head of Garlic
3 pcs Bay Leaves
1 tsp Sea Salt
1 tsp Whole Peppercorns
1 tsp Fresh Rosemary
8 cups Drinking Water
½ cups Brown Rice Elbow Macaroni
½ cup Peas
2 pcs Red Chilies
4 pcs Cilantro
1 cup Healthy Option Shredded Chicken
¼ Sea Salt
- Pick off the remaining pieces of the chicken from the bones, shred and set aside.
- Heat olive oil in a large stock pot and add the 2 roughly chopped carrots, celery, onion and garlic and cook until soft and they begin to brown.
- Add the bay leaf, salt, peppercorns, rosemary and the left over chicken carcass.
- Pour in the water. Bring to a boil then lower the heat to simmer. Simmer uncovered for 2 – 4 hours.
- Skim off the surface from the stock every 20 minutes.
- Remove from heat and strain the stock through a sieve (makes about 3 cups).
- Cook the pasta according to the label and until al dente then set aside.
- Add ½ inch cubed carrot to the chicken stock and boil for a few minutes or until soft.
- Add the peas, elbow pasta and shredded chicken.
10. Serve in a bowl and garnish with fresh cilantro and chili.