Chicken Noodle Soup<\/p>\n
<\/p>\n
Chicken carcass (everything left: bones, skin, bits)<\/p>\n
1\/2 onion<\/p>\n
1\u20132 carrots, chopped<\/p>\n
1\u20132 celery stalks, chopped<\/p>\n
2 cloves garlic (smashed)<\/p>\n
3-4 slices fresh ginger<\/p>\n
1 bay leaf (if you\u2019ve got it)<\/p>\n
6-10 peppercorns<\/p>\n
Water (enough to cover everything by about an inch)<\/p>\n
Salt (to taste, later)<\/p>\n
A splash of soy<\/p>\n
1 T. chicken soup base or 1 bouillon cube<\/p>\n
1 C. wide egg noodles<\/p>\n
<\/p>\n
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\u2019t 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\u2019ve got left and some of the veggies.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Noodle Soup Chicken carcass (everything left: bones, skin, bits) 1\/2 onion 1\u20132 carrots, chopped 1\u20132 celery stalks, chopped 2 cloves garlic (smashed) 3-4 slices fresh ginger 1 bay leaf (if you\u2019ve 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…<\/p>\n