Chicken Noodle Soup

 

Chicken carcass (everything left: bones, skin, bits)

1/2 onion

1–2 carrots, chopped

1–2 celery stalks, chopped

2 cloves garlic (smashed)

3-4 slices fresh ginger

1 bay leaf (if you’ve got it)

6-10 peppercorns

Water (enough to cover everything by about an inch)

Salt (to taste, later)

A splash of soy

1 T. chicken soup base or 1 bouillon cube

1 C. wide egg noodles

 

Throw everything into a pot. Cover with water. Bring it to a boil, then immediately turn it down to a gentle simmer. Let it go at least 1 hour, ideally 1 1/2 to 2. Skim anything weird off the top if you want, but don’t obsess. Strain it. That liquid is gold – but keep the veggies. Put the strained broth back in the pot. Add the soy & bouillon, and mix in well. Then add the noodles, and simmer until softened, 6 – 7 minutes. Add a handful of whatever chicken you’ve got left and some of the veggies.