12
Submitted by petlover
"There is always some meat left on it.. this soup is wonderful."
photo by gailanng 
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Yields:
-
1 pot soup
- Serves:
- 6-8
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ingredients
- 1 chicken carcass
- 6 cups chicken broth
- 1 1⁄2 kosher tsp salt
- 1⁄2 teaspoon pepper
- 1 onion
- 6 carrots, cleaned and sliced
- 2 stalks , washed and cut
- 1⁄2 teaspoon dill
- 10 ounces egg noodles, cooked
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directions
- 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
- 2. Bring to a boil then simmer at least 2 hours.
- 3. Using a cheese cloth strainer. pour soup over and into another pot.
- 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
- 5. Add the remaining 4 carrots and stalk of celery to the soup.
- 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
- 7. Put cooked noodles into the pot and serve!
Questions & Replies
-
Can I use a bay leaf instead of dill or what else can I substitute?
dean2zoomtown
-
Can I use rice instead of noodles?
Douglas R.
-
I also want to know how much water to use....it is not listed......
eideprofio
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Reviews
-
I put the carcass the pot with the veggies and seasoning and covered all with water. Used wild rice instead of noodles. Yummy!!
parepantry
-
Yum! The recipe extracted a great deal of flavour from the chicken carcass and it had a wonderful aroma during cooking. The chicken broth I was using was quite salty so I cut back on the amount of salt and the only other change I made just to suit what I had on hand was use rice noodles instead of egg noodles. I put those in the pot and cooked along with the soup for the final 15 minutes. It made a great tasting and substantial soup which we really enjoyed along with some crusty buttered rolls.
Peter J
-
awesome added potatoes instead of noodles
t.baocm
-
I was not sure how this would turn out but it was great. I have made chicken stock before (using a long French recipe) so added just over two inches of water over the ingredients. You have to work out what the water level will be before you pour it in - the vegs all float. I also degreased it after removing the bones etc. Let it go cold, if you can, put it in the freezer for 15 minutes, then skim off the fat. I have just had the first portion - much tastier than I expected and, then realised I had not added the chicken meat that I had picked off before starting. The rest of it is going to be great!
lindamcbride2000
see 7 more reviews
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Tweaks
-
Yum! The recipe extracted a great deal of flavour from the chicken carcass and it had a wonderful aroma during cooking. The chicken broth I was using was quite salty so I cut back on the amount of salt and the only other change I made just to suit what I had on hand was use rice noodles instead of egg noodles. I put those in the pot and cooked along with the soup for the final 15 minutes. It made a great tasting and substantial soup which we really enjoyed along with some crusty buttered rolls.
Peter J
RECIPE SUBMITTED BY
petlover
- 13 Followers
- 166 Recipes
- 11 Tweaks
Hello fellow cooks-I am on OBGYN doctor and I am new to this website.. I love RecipeZaar since there are so many, easy, delicious, tested recipes. Between myself and my boyfriend, we have 5 children so there is always someone hungry-the family is so happy about the new, freshly cooked foods that have been gracing our table as of late.Gardening- here in south florida we have lots of tropical fruit trees - is another hobby that I enjoy. We love scuba diving too.Recently, I did a tandem parachute jump.
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