This is another very easy dish that will fill your home with that warm and comforting scent as it simmers for hours. I learned to make this when i had a leftover whole roast chicken from the night before, and some fresh vegetables. I just went for it and it turned out great! This warm and flavorful soup is one of my earliest recipes. I learned that the best food is simple.
| Prep Time | Cook Time | Total Time | Easiness Level |
|---|---|---|---|
| 10 Minutes | 4-5 Hours | ~ 5 Hours | One Pot |
Ingredients
- Whole roast chicken (see Roast Chicken recipe) (leftover is fine, or even rotisserie!)
- A few stalks of celery
- A few carrots
- 1 Large onion
- 2 Bay leaves
- 1 tablespoon dried thyme
- Salt
- Pepper
Instructions
- Separate meat from the carcass, place in a large bowl and place in fridge for later.
- Place the meat carcass in a large pot or dutch oven.
- Chop the celery, carrots and onion into large pieces.
- Add Bay leaves, thyme, and 2 tablespoons each of salt and pepper.
- Fill the pot until the water is above the carcass by about an inch.
- Bring to a boil, then bring heat down to low and cover.
- Simmer for about 4-5 hours.
- As the broth is simmering you can periodically check the flavor, and salt for taste. (I usually add some dashes of salt a few times until the flavor seems good)
- When the broth is ready, strain the broth and place the vegetables back into the strained broth.
- Place the meat that was separated and add to the broth, shredding and pulling apart into smaller pieces as you’re doing so.
- Bring the soup back to a boil to warm everything up. If you do not wish to add noodles, then stop here and you’re done!
- If you want to add noodles, add them to the boiling broth and cook until noodles are done.
- Enjoy!
Tip: Serve with a crusty loaf of bread and butter!
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