Roast Chicken Broth
Roast a chicken as normal, remove all the meat and skin and use or set aside. Take the bones and the skin and put back into the roasting tray with 1 or 2 garlic cloves, a diced onion, a stick of diced celery, a tablespoon of ketchup and 4 pints of water. Bring up to a slow simmer and cook for 2 to 3 hours. Keep and eye on it and top back up with more water as it simmers and evaporates. Strain broth through a sieve and remove and discard the bones, meat and vegetables.
Try and buy good quality egg noodles, wide flat ones are best.
serves6 to 8
prep time10 Min
cook time30 Min
fresh thyme leaves
melted chicken fat (see note)
roasted chicken broth (see note)
uncooked wide egg noodles (see note)
cooked boneless chicken breast halves, cubed
salt to taste
ground black pepper to taste
How To Make
Melt the butter in a roasting tin or a large soup pan over a medium heat. Stir in onion, carrot, celery, fresh thyme and salt and stir in chicken fat. Cook and stir until the onions turn soft and translucent, 5 to 8 minutes.
Stir in the roasted chicken broth and bring to the boil.
Season to taste with salt, if needed and stir in the egg noodles and cook until tender, about 5 or 6 minutes.
Stir in the cubed chicken breast meat and simmer until the chicken is heated through, about 5 to 10 minutes. add the cayenne pepper, season with salt and black pepper to taste.
Enjoy with hunks of fresh crusty bread!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Homemade Chicken Noodle Soup: