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A hot and hearty bowl of soup to sooth your soul.
Start by pulling the white and dark meat away from the bones. Place the shredded chicken in a bowl, cover and refrigerate until later.
In a large stock pot with the heat on medium-high, add in the chicken carcass and brown it for 8 minutes or so, turning a couple of times.
Then throw in the roughly chopped carrot, celery, onion, parsley, thyme, bay leaf and peppercorns. Pour in 12 cups of filtered water and scrape up any browned bits that are on the bottom of the pot. Cover and bring up to a simmer (not a boil) with the lid on then continue to simmer for one hour and thirty minutes.
After the hour and a half is up; drain the stock through a strainer into another large pot or Dutch oven. Discard the remaining bones/vegetables.
Bring the stock back up to a simmer and add in the two diced carrots, celery and onions. Add in the teaspoon of kosher salt, the half teaspoon of black pepper and the chopped thyme. Let it simmer until the vegetables are tender, just a few minutes.
Meanwhile bring a smaller pot of water to boil. Season with sea salt and drop in the noodles. Cook according to package directions. Drain and then add them into the soup along with the shredded chicken and stock concentrate.
Stir and simmer until chicken is warmed through.
Serve with oyster crackers and more black pepper if desired.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!