One of my sisters recently asked me how did Mum get her chicken noodle soup so flavoursome. I got to thinking what could’ve been her secret ingredient. We always had chicken soup. I can remember actually complaining about having to pick out little bones when I was young but it did taste really good. Back in ‘those’ days you’d buy a whole chicken and you had the option of buying them with or without giblets. I’m sure that’s what it was but I can’t be sure. But one thing I do know for sure is that it was made from the boiling the chicken bones.
I’m forever buying rotisserie chickens from the supermarket and thought I’d try the kids on some soup. I took off any large chunks of meat and threw it into the pot with onion, celery, carrot, (no need to peel any of the vegies) salt and pepper and about 2 tablespoons of chicken stock powder. Boil for approximately 30 minutes.
Strain liquid into a bowl, cut off any meat and discard the rest (you can use the vegies if you want but I don’t). Return the liquid to the pot, add chicken meat, a packet of 2 minute noodles broken up and a cup full of frozen mixed vegetables (or choice of fresh vegetables you may have).
I knew I had Buckley’s chance of getting my daughter to taste it but my son devoured it. It was tasty and warm and filling. Great for dipping bread into. As for tasting as good as Mum’s? I don’t think so. Where can I get my hands on some giblets these days?
Roast Chicken & Vegetable Soup
- 1 roast chicken carcass (remove any visible meat and discard any remaining stuffing)
- 1 onion, not peeled and roughly chopped
- 1-2 carrot, not peeled and roughly chopped
- 1-2 sticks celery, roughly chopped
- chicken stock cubes or powder
- salt and pepper
- 1 packet 2 minute noodles
- 1-2 cups mixed vegetables, in small bite size pieces
- Add chicken carcass, onion, carrot and celery to a large pot.
- Cover with water and add chicken stock powder and seasoning. (I would add about 2 tbs of stock powder.)
- Allow to simmer for 30 minutes.
- Strain liquid and reserve, returning to the pot and remove any remaining meat from the carcass.
- Add chicken meat, noodles and vegetables to the pot. (Allow to sit for 10 mins as the heat from the soup will cook the noodles and vegetables.)
- Serve with crusty bread.
My Mother and Grandmother made tasty soup as well Anne…I do recall that they used Bay Leaves. My Mother uses those a lot! Now I think I will be thinking about soup today!
I think the true secret to a fabulous chicken soup is the quality of the stock – made from scratch. It takes 3 hours to simmer away (any longer and it will start to go bitter). Use the ugliest bits of the bird – carcass, wings and for a flavour boost, roast them off first. AFter the stock is finished, you drain off the solids and then use this as the base for your stock with the good meat and veg. I don't do it often enough but I'd happily sit down for lunch at your place today – it looks fantastic!
I'm coming for dinner one of these days Anne…yum! (we never have left overs, the joys of large families with two teens aged boys!)
Anne,
Your soup looks delicious! I find that when I boil my carcass longer (ok, the chicken, not my own carcass) I get more flavor out of the bones–and instead of making chicken stock I make chicken jelly! My kids think it's weird, but they like it.
I'm glad to follow you on Tasty Tuesdays!
Hi Anne,
You are presenting my favorite soup, I can almost taste it, so very comforting! Hope you are doing well and getting ready for fall weather. We are trying to get our vegetables crops in before the extreme hot weather comes. We are on water restrictions because of no rain in a very long time. Have a good week and thanks for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Roast chicken never lasts long enough for leftovers in my house! lol, but if it ever does, I'm making this soup! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
So easy! Love it, Anne! I should try this with our leftover chicken sometime! Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week!
There's nothing like a good old fashioned homemade chicken soup, and yours looks delicious, Anne! I like that you made it from a whole chicken carcass from both a flavour and a nutritional standpoint as well 🙂
I've never made chicken soup from leftover chicken…this is a GREAT idea, Anne!