Looking for a chicken noodle soup recipe that incorporates using the carcass

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paplinker

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With winter being here we are cooking a lot of whole chickens for dinners. Easy to make and makes the house smell great. Sometimes I bring home a rotisserie.

I am looking for a real old school chicken noodle soup recipe that I can use the carcass for the stock. I do not know the correct method to use-cook the carcass.

Also when trimming chicken thighs for shish-kabobs I get a lot of skin,fat and bone waste that I normally throw away.
 
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I do it with chicken and turkey. I stick the stripped carcass in a crock pot and cover with water. let it simmer over night. Then let it cool and with clean hands pick out all the bones. Take your time as there will be lots of little ones. Then I make the noodles using thick egg noodles or better homemade ones. Then drain off the noodles and mix with my heated up stock adding water depending on thickness desired
 
steelslaver said:
I do it with chicken and turkey. I stick the stripped carcass in a crock pot and cover with water. let it simmer over night. Then let it cool and with clean hands pick out all the bones. Take your time as there will be lots of little ones. Then I make the noodles using thick egg noodles or better homemade ones. Then drain off the noodles and mix with my heated up stock adding water depending on thickness desired
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That's how to do it. pretty simple. Problem is every time I do it I can't help but to add some roux and onions and make a gumbo. Down here , you make chicken soup and someone is gonna ask why you forgot the roux???
 
All good chicken and turkey soup starts with a carcass! I have a standard recipe I use at home but it mostly involves whatever we have in the fridge at the time.

And using matzah balls and some rice instead of noodles, of course!
 
One of my favorite meals is a roasted chicken stuffed with wild rice. After a couple of meals most of the usual meat pieces (breast, thighs, legs) have been eaten and the wild rice stuffing is pretty well cleaned up. Everything else, including pan drippings, can go in the large crock pot with enough water to cover, then slow cooked for a half-day or so. Pull the carcass, strip off any remaining fragments of meat, run a strainer through the broth to collect everything but the meat, chill in the refrigerator, then skim off excess fat. There is your chicken stock right there!

Then comes the creative part! Choose just about any combination of noodles, carrots, peas, onions, celery, rice, potato, just about anything on hand that sounds good to you.

Did someone say dumplings? I can do that too!
 
I do the same with the carcass boil only throw in the wing tips and some of the skin and fat. I then pull it off after chilling the mix. I think the fat is full of flavor and that shows in the soup. Then cook the broth with carrots, diced celery with some of the leaves in it, onion and garlic. I add rice or egg noodles to cook before serving.
 
CAJUNLAWYER said:
That's how to do it. pretty simple. Problem is every time I do it I can't help but to add some roux and onions and make a gumbo. Down here , you make chicken soup and someone is gonna ask why you forgot the roux???
Click to expand...

In order for me to forget the roux I have to know what it is. I don't know that such a thing grows around these parts.
 
We throw ALL chicken parts in a big pot, add celery, onions, pepper, touch of garlic and salt if needed and cover with water. Turn it on and forget about it till you start smelling the goodness then turn it down to simmer and partially cover the pot and forget about it until you can’t stand it anymore.
Run through a strainer and put the clean stock back in the pot to simmer down a little.
You can skim the fat off when it cools and you’ll have a great stock for any soup.
Depending on your tastes, you can add some Worcestershire or wine anytime during the cooking. Do it early enough to let the alcohol to cook off,( yeah, I know, what a waste).
I didn’t say in the beginning that all those chicken parts are leftovers from an already cooked chicken, stock meat.
 
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I start with a large pot and drop in the carcass. Add to that, a large onion, quartered, a large turnip, 3 stalks of celery with the leffy ends on, two large carrots, a bunch of black pepper corns, a dash of sale, 3 bay leaves and some thyme.

Put in enough water to cover everything and bring to a boil. Once boiling, reduce heat to simmer, cover and simmer for three hours.

Strain all the liquid to remove the vegetables and carcass and discard. I do not strain or skim off the fat. Undercook wide egg noodles and carrots and then when ready to eat, finish cooking the carrots and noodles in the broth, drop in some of the left over chicken to bring to temperature and serve.

I like mine parmesan cheese sprinkled on top.

Bob
 
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steelslaver said:
In order for me to forget the roux I have to know what it is. I don't know that such a thing grows around these parts.
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Ask and thou shalt receive.
A dark Cajun roux like Rox's Roux is the secret to Cajun cooking.
A few add ons.
Usually one cup of roux to one gallon of stock.
Making a dark roux is time intensive and commands your full attention. If you start seeing black specks in it, it has burned. Throw it out and start over.
Jar roux is a perfectly good timesaver as is dry roux. I prefer those NOT seasoned as I prefer to add my own and besides we all are eating too much msg anyway.
Generally a dark roux is a three beer or two drink roux.
Do NOT add hot roux to water as it will explode and stick to you like napalm. Best to let it cool first, and then add water or stock a little at a time to the roux. Usually the best way to cool a roux is to add a cup of onions, a half cup bell pepper, half cup of celery and some parsley all chopped up. Or you can join the 21st century and put in two cups of Guidry's seasoning which is already chopped up for you. Stir that sh..stuff up -it stops the roux from cooking and burning as well as wilts the vegetables and releases their essence
Once you haver the roux, seasoning all mixed up and dissolved in the gallon of stock, well m'boy the rest is up to you-go in whatever direction you wish regarding chicken, turkey, duck, smoked sausage chicken feet or whatever. Put some previously sauteed Okra in it to add a boost.
Or you can substitute shrimp stock and throw in shrimp at the lasy minute along with gumbo crabs (read small ones) and a couple of pints of cracked crab claws for seafood gumbo(this is where the Okra shines).
Rice, 'tater salad and crusty bread of some sort(never crackers) completes this meal.
I like to sprinkle a little file on top(never cook with file as it gets bitter) at the last moment (kinda like putting a couple of tbs fresh chopped white onions on the chili) and a little hot sauce
Allons Manger!!!!!!!!!!!!!

Although I love oysters, I'm not partial to them in gumbo but far be it to say don't put them in your gumbo. I WILL eat gumbo with oysters in it ;)
 
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boil one chicken in pot. Strain chicken meat, bones and skin with sieve.
Separate meat and tear into small pieces. Save broth.

Take strained broth and add meat, a hand full of diced onion and a little garlic to taste. Add peas, corn and diced carrots. Simmer soup.

Use Amish or Kluski noodles, add to broth and meat. Cook until noodles are done.

Finally add one dollop of sour cream and stir and cook until it has mixed completely into soup Then serve.
 
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rkittine said:
I start with a large pot and drop in the carcass. Add to that, a large onion, quartered, a large turnip, 3 stalks of celery with the leffy ends on, two large carrots, a bunch of black pepper corns, a dash of sale, 3 bay leaves and some thyme.

Put in enough water to cover everything and bring to a boil. Once boiling, reduce heat to simmer, cover and simmer for three hours.

Strain all the liquid to remove the vegetables and carcass and discard. I do not strain or skim off the fat. Undercook wide egg noodles and carrots and then when ready to eat, finish cooking the carrots and noodles in the broth, drop in some of the left over chicken to bring to temperature and serve.

I like mine parmesan cheese sprinkled on top.

Bob
Click to expand...

I am liking the idea of using the celery,onion and carrots,etc to build the flavors then strain.

Now are you adding fully cooked cubed chicken at the end right before serving?

Or is the cubed chicken cooking in the broth a couple hours before with the second round of veggies?
 
Perfect timing Caj,

I spent an hour or so today slaving over a 14" cast iron skillet. 4 Cups of flour, 4cups of oil.:D:D

Slow even heat, NEVER stop stirring ;);)..

Finally it looks like peanut butter, just a little bit darker, just a bit more... stir stir stir... PERFECT!! Cut off the heat and stirred in 3/4 cup onions, 3/4 cup bell pepper and a half cup of celery.

Christmas Eve is gonna see a marriage of Roux and 4 pounds of LOUISIANA ( Thank you PUBLIX ):D crawfish tails that have been marinating in Zatarains liquid shrimp and crab boil.

MERRY CHRISTMAS... Bon Ton Roulet

[ame]https://www.youtube.com/watch?v=4Upl-VI-AF4[/ame]


crawfish-etouffee.jpg
 
Wrap chicken in cheese cloth, one large white onion cut in half leave onion skin on onion, garlic cloves 4 or 5 with skins, a full bunch of celery, wash all dirt from celery. 3 or 4 whole carrots washed, Cover with water in a large stock pot. cook about an hour. Remove the chicken and vegetables, throw out the vegetables, unwrap the chicken debone it salt the stock at chicken and home make wide noodles. I didn't mention 1 small bay leaf.

If you want a richer broth add more chicken fat, the flavor is in the chicken fat.
 
Plus you all know that extra stock can be stored in jars or.......

made into ice cubes and stored in the freezer........ right? !!

I love my chicken soup !!

Hay, wait a minute..........
what do you mean that you don't add peas........ !!

That is just down right, disrespectful.
 
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