Ingredients
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10 cups
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1 tablespoon olive oil
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1 medium carrot, peeled and coarsely chopped
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1/2 medium yellow onion, coarsely chopped
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1/2 teaspoon whole black peppercorns
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1 bay leaf
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For the soup:
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1/2 medium yellow onion, medium dice
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1 teaspoon kosher salt, plus more for seasoning
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Freshly ground black pepper
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1 cup dried egg noodles
Cooking Instructions
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1
With the help of sharp knife cut the chicken into smaller piece.
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2
Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
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3
Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
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4
Reduce the heat to low and allow to simmer, until the flavors have developed, about 40-45 minutes.
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5
Set a fine-mesh strainer and pour the stock through the strainer Discard the contents of the strainer.
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6
Soup;;
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7
Bring the stock to a simmer over medium-high heat. Add the carrots, onion, saltand season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.
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8
Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook it. Drain in a colander.
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9
When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and allow to simmer. Cook until the flavors meld, about 5 minutes more. Adjust the Taste and season with salt and pepper.
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