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

Dee Randall wrote:
> [snip]
> 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

Pretty much, yes. Except don't "boil the carcass." Simmer it at the
point where you get just an occasional bubble breaking the surface, in
whatever amount of water just covers the parts and bones. -aem

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

"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

"Dee Randall" > wrote in message
...
>
> "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
>
Thanks so much.
I did as you said, used the inner-pot for the chicken carcass, vegs &
herbs. Wonderful idea. When I lifted it all out, I had enough broth to
cook my noodles in during the time I was picking thru the carcass and
vegetables to put back in. I lifted the the noodles out into a separate
bowl while I was reheating the soup and ingredients to which I added a
few frozen peas and some of the chicken breast that I had frozen.
Wonderful news, though, is that I have left-over noodles for the remains
of the chicken soup today OR if there weren't any soup left, some
noodles left over for another recipe.
Dee

In article >,
"Dee Randall" > wrote:

> 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
>
>

Sounds good to me!!!!!!! :-d
--
K.

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