"Monsur Fromage du Pollet" > wrote in message
...
> 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.

Thanks, all for the tips. I will now make a better noodle soup. I hadn't
thought of the 'inner-pot insert,' and I am definitely going to use tip, and
I would have 'boiled' instead of 'simmered.' I don't know if I'll have left
overs or not, I'll determine that when I make it; but numb-noggin me, I had
never thought of serving the noodles separately and pouring the soup over
them. I guess this is why the canned soup gets so thick, because of the
breaking-down of the noodles into the soup. But my dried noodles look good,
so I may try it this way.
Thanks again,
Dee