Whatever's Handy Soup
Okay, I am going to have to remember this version of "whatever's handy soup" because the stock turned out fantastic.
two leeks, chopped
5 or 6 celery stalks, chopped
4-5 cloves garlic, chopped
splash of chardonnay
big handful of fresh parsley, chopped
5 fresh sage leaves
sprig of fresh rosemary
1tbs dried thyme
2 bay leaves
some black peppercorns
bit of salt
1 whole roasted chicken, white meat removed, diced and reserved for later
no-yolk egg noodles
At tersa's suggestion, I sauteed the celery, leeks and garlic first in a little olive oil, then deglazed the pot with the chardonnay before adding water and the rest of the ingredients. I also used a lemon pepper roasted chicken, instead of plain. Bring to a boil, then reduce heat, cover and simmer the frak out of the carcass for a couple of hours.
After simmering, toss the carcass, strain the stock, then put it back in the pot and add more water. Toss in the diced white meat, add noodles and simmer until done; time will depend on the type of noodles you use.
two leeks, chopped
5 or 6 celery stalks, chopped
4-5 cloves garlic, chopped
splash of chardonnay
big handful of fresh parsley, chopped
5 fresh sage leaves
sprig of fresh rosemary
1tbs dried thyme
2 bay leaves
some black peppercorns
bit of salt
1 whole roasted chicken, white meat removed, diced and reserved for later
no-yolk egg noodles
At tersa's suggestion, I sauteed the celery, leeks and garlic first in a little olive oil, then deglazed the pot with the chardonnay before adding water and the rest of the ingredients. I also used a lemon pepper roasted chicken, instead of plain. Bring to a boil, then reduce heat, cover and simmer the frak out of the carcass for a couple of hours.
After simmering, toss the carcass, strain the stock, then put it back in the pot and add more water. Toss in the diced white meat, add noodles and simmer until done; time will depend on the type of noodles you use.