Make the Broth: In a large stockpot or Dutch oven, combine the chicken carcasses or chicken pieces, water, onion, carrots, celery, garlic, bay leaves, parsley stems, and peppercorns. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours, skimming off any foam that rises to the surface.
Strain the Broth: Carefully strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids. If using chicken pieces, shred the meat and set aside.
Assemble the Soup: Return the strained broth to the pot. Add the diced carrots and celery. Bring to a simmer and cook until the vegetables are tender, about 10-15 minutes.
Add Noodles and Chicken: Add the egg noodles and cook according to package directions until tender. Stir in the cooked chicken.
Season and Serve: Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
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For a richer flavor, roast the chicken bones before making the broth.
You can add other vegetables like potatoes, zucchini, or corn to the soup.
If you don't have egg noodles, you can use rice, pasta, or other grains.
For a clear broth, avoid boiling it vigorously. Simmering gently will keep it clear.
Store leftover soup in the refrigerator for up to 3 days. It can also be frozen for longer storage. The noodles may absorb some of the broth during storage. Add more broth or water when reheating if needed.
To make this in a slow cooker, combine all ingredients in the slow cooker and cook on low for 6-8 hours. Strain and proceed with the recipe.
To make this in an Instant Pot, combine all ingredients and cook on high pressure for 20 minutes, then natural pressure release for 15 minutes, then quick release any remaining pressure. Strain and proceed with the recipe.
Adjust the salt level after straining the broth, as the flavors will concentrate during simmering. Start with a small amount and add more to taste. For a richer flavor, you can add a tablespoon of chicken bouillon or stock concentrate to the broth after straining. This can help enhance the chicken flavor, especially if you are using leftover chicken carcasses with less meat on them.
If you prefer a thicker soup, you can mix a tablespoon of cornstarch with two tablespoons of cold water to form a slurry. Stir the slurry into the simmering soup during the last few minutes of cooking to thicken it slightly.
Add fresh herbs like thyme, rosemary, or dill to the soup along with the parsley for a more complex flavor profile. Tie the herbs together with kitchen twine for easy removal after simmering.
For a more intense chicken flavor, consider adding chicken feet to the broth while simmering. Chicken feet are rich in collagen, which will add body and richness to the broth. Make sure to remove them before serving.
Consider adding a squeeze of lemon juice to the soup just before serving to brighten the flavors. The acidity of the lemon juice can enhance the savory notes of the soup and add a refreshing element.
To enhance the nutritional value of the soup, add leafy greens like spinach or kale during the last few minutes of cooking. These greens wilt quickly and add extra vitamins and minerals to the soup. Be careful not to overcook them, as they can become bitter.
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the soup. This will add a subtle heat and complexity to the flavor profile.
Adding a splash of dry sherry or white wine to the soup while simmering can enhance its flavor. Be sure to simmer the soup for a few minutes after adding the alcohol to allow it to evaporate.
• Soup (American)
• Approximately 250 calories
• 1 hour 30 minutes (Easy)
• 1 hour 50 minutes
• $10-$15
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