Mom’s Homemade Chicken Soup
Last Friday I posted a roasted chicken recipe. If you are being frugal I would hope you saved the chicken carcass to make soup. If not that’s ok you can make this soup without it.
This is my own recipe so there is no measuring, here we go, Mom’s Homemade Chicken Soup.
One Chicken Carcass (left over from dinner) if you don’t have this or you would like more chicken in your soup then I use a four-piece package of chicken thighs-Bone in.
Chicken Bullion (optional) I have learned that if you make the soup with chicken on the bone and you use enough salt you really don’t need bullion.
Egg noodles (or any type of soup noodle you may like)
Cut up all vegetables and put them in a large pot. How many vegetables is up to you. Put in the Chicken carcass, chicken thighs or both. Fill the pot almost to the top with water and set it on the stove to boil.
If I am not using bullion I like to boil the soup until it reduces a bit that way it becomes more concentrated with chicken goodness. Use salt and pepper to your taste.
Take out carcass and pick all the meat off of it that you missed at your last dinner and throw it back into the pot.
If you are using Chicken thighs take them out and do the same as I stated above.
Cook soup until vegetables are tender. I boil my noodles in a separate pot and dish out the noodles and the soup separate, that way if I have soup left over I can freeze it without having mushy noodles in it.