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Roasted Chicken Noodle soup was a favorite of mine growing up and has quickly become a favorite in my household. Strawberry Blonded loves chicken noodle and we have fun picking out noodles such as alphabet noodles or “car wheels” (as shown in the picture). What really gets me excited about cooking soup is the smell of homemade chicken noodle on the stove on a cold wet winter day.

When I am making roasted chicken noodle soup, I tend to have roaster chicken the night before for dinner and make the soup the following days with the left-over chicken and boil down the bones for homemade chicken stock. If I am in a hurry, I use a pre-cooked chicken and remove the meat for the soup and bones for the stock.

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Chicken Stock: 2 roasted chicken carcasses // 4 carrots (cut in haft and peeled) // 4 stocks of celery // 1/2 peeled onions // 5 cloves of garlic // tbs of salt /pepper // water

Pull off chicken and set aside. Throw the carcasses on a pot with carrots, celery, onion and garlic. Fill the pot with water and add salt/pepper. Cook on medium for one hour and then strain to remove all chicken/vegetable parts leaving just pure chicken stock. If you have time you can refrigerate the broth overnight and remove the top layer of fat. If you are making the broth while the soup is cooking you can transfer right away to your soup pot.

Roasted Chicken Noodle Soup:

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Keep warm and dry and enjoy!