This incredible chicken soup is the perfect recipe to warm you up on a cold winter day! Bonus, after roasting one of our incredible chickens us the carcass/bones to make the broth.
After roasting your chicken let it rest/cool down. You can roast a chicken ahead of making this soup and just keep the carcass/bones refrigerated or frozen until you wish to make the soup.
Remove the meat from the bone and store in a container in the fridge. Place the carcass/bones into a large stock pot. Roughly chop up half of the onions (leeks), carrots, and celery and toss into the pot. They can be large chunks it doesn’t matter. Fill the pot with water to just cover the ingredients. Add bay leaf and a tsp of peppercorns and bring to a boil. Once boiling reduce to low to simmer for 3-4 hours, or even over night. Add some water if necessary.
remove the carcass/bones and vegetables, strain to remove any hard bits etc.
To make the soup:
Remove chicken from fridge and let it come to room temperature.
Dice remaining carrots, celery and onions (or leeks) and sauté in butter, olive or avocado oil until soft, about 10-15 minutes.
Shred or cut up chicken. Use as much as you like depending on how you prefer your soup.
Add all ingredients to the stock, together with 4-6 cups of water or chicken broth. (use what you have, I used store bought as that is what I had on hand). Bring to a boil and then reduce heat to low and let simmer for an hour or two….or longer if you like!
Just before you serve up your delicious chicken soup, add in the pasta noodles of your choice. (If you like you can pre-boil them and rinse them to make it less starchy but we didn’t do that)
Recipe Note
Sprinkle with some fresh herbs if you wish, you can never go wrong with fresh herbs!
