Dee Randall wrote on 07 Apr 2005 in rec.food.cooking

> I baked/roasted a 4# chicken, and we ate 1 leg & thigh and 1
> breast. Tomorrow we will eat the other leg, thigh and breast,
> still leaving some meat on the carcass.
>
> I have some Rozzano Italian dried egg noodles, so I want to make a
> thick chicken and noodle soup, using the carcass. I will want to
> add a little shallot and fresh parsley & a garlic clove, a half
> carrot, a little onion, maybe a dried herb.
> Is this what I do:
> Boil the carcass in about 3 qts of water, then pick out all the
> bones, strain the broth.
> Put the broth and meat in a pan, add above vegetables and
> seasonings. Add the noodles and cook until done.
> Thanks,
> Dee
>
>
>

I'd break up the carcass into pieces, Put in a snuggish pot and barely
cover with water (probably 1 qt ish). Add some veggies and seasonings
for flavour. Onion,carrot, celery,parsnip,lemon or whatever.
Peppercorns, ginger, bay leaf, dill or whatever. Simmer for approx 1/2
hour strain the broth, pick any meat off bones and re-add to broth and
go from there. Add some salt and fresh veggies for eating and simmer
for a bit, when the veggies are tender crisp add the cooked noodles to
the seperate serving bowls and cover with broth. If you cook the
noodles in the soup and leave them in...the noodles will eventually
suck up all the broth leaving poor leftovers. But if this doesn't
concern you cook the noodles in the soup.

*A pasta pot with inner-pot insert and a t-ball (for the herbs) can
make the broth straining easier, by holding back the herbs and the
large chunks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban