What to do with left-over roast chicken carcass? Make chicken noodle soup! This recipe relies heavily on the fresh thyme, and earthy parsnips but is simple in its deliciousness.
You can have a more rustic meal by pulling off all the meat from the left over carcass of a roast chicken in place of the breast in this recipe, it’ll equal roughly 1 1/2 cup of chicken meat. This is almost a stew so if you want more liquid in your soup, reduce the amount of noodles to one cup.
- 2 tablespoons canola oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1.5 cup chopped carrot
- 1.5 cup chopped parsnips (or rutabaga, peeled and cut into 1 inch cubes)
- 1/2 cup (1/4-inch-thick) slices celery
- 2 teaspoons chopped fresh thyme
- 4 cups (32 oz) less sodium chicken broth
- 2 cups water
- 2 cup (4oz)uncooked medium egg noodles
- 2cups (1-inch) cubed roasted skinned, boned chicken breast halves (about 3/4 pound)
- 2 tablespoons chopped fresh parsley
How to Make It
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrots, parsnips (or rutabaga), celery and thyme to pan; sauté 4 minutes.
- Gradually add broth, water, salt and pepper and bring to a boil. Cover, reduce heat, and simmer for 5 minutes or until rutabaga is just cooked.
- Add noodles and chicken, and bring to boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.