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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | chickens, bone removed | Chicken, broilers or fryers | 1 | large | Onion, split in half | 1 | medium | Carrot | 2 | stalks large (11 | celery | 1 | gallon | water, cold | 4 | tablespoons | olive oil | 2 | cups, diced | celery, organic chopped | 3 | medium | Carrots, sliced into thin coins | 1 | large | Onion, chopped | 1 | leaf | bay leaf | 1 | teaspoon | thyme, dry, ground | 1 | tablespoon | kosher salt | 2 | teaspoons | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400°F. Remove meat from bones and set aside. Place bones in stainless steel roasting pan and and place in oven for about 45 minutes, or until bones are golden brown. | | 2 | Place roasted bones,1 large onion split in half, 1 medium carrot, and 2 large stalks of celery into a large stock pot. Place stainless steel roasting pan on stove top burner and turn heat to medium high. When pan is hot de-glaze the chicken drippings with one cup of water, making sure to scrape all of the bits off of the pan and add to stock pot. Fill with 1 gallon of cold water and bring to a boil over medium high heat. Reduce to a simmer and cook for 3 hours. | | 3 | Strain bones and vegetables form stock and discard. In another stock pot heat 4 tablespoons of olive oil over medium high heat. Add chicken you removed from the bones making sure it is chopped into small, bite sized pieces. Sautee until meat starts to brown and water releases. Add chopped onion, diced celery, carrot coins, bay leaf and dried thyme, and cook for another 5 minutes, until carrots start to soften. Add strained stock and bring to a boil. Reduce heat to simmer and cover. Cook for another hour. | | 4 | In a large sauce pan bring 6 cups of water to a boil and cook noodles as directed. you do not want to add noodles to soup in a large batch as they will absorb all of the liquid. |
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