Wednesday, December 22, 2010

Chicken Noodle Soup


My mom always uses a chicken carcass to make chicken soup.  I figured I'd give it a go, and see how it turned out.  I turned to the internet for some help, and used this recipe as my base.

As that recipe directed, I put my carcass (I used rotisserie from the store) in a stock pot, and covered it with 4 qts of water.  I brought it to a boil, and then let it simmer with the cover on for an hour.  I strained the hard stuff from the broth, picked the meat from the bones.  I skimmed the fat off after it had cooled a bit.

Then, I simmered some onion, carrots, celery (and wish I had used some garlic), along with some chicken bouillon until the veggies were soft.  I added some Italian seasoning  and the picked chicken, along with some cooked pasta.

The result is sort of dissatisfying.  I don't know what I did differently from my mom, but this wasn't great.  I do think I will go back to my starter recipe, and take their suggestion of cooking the vegetables outside the broth, to see if that brings some additional flavor.

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