Most of the time, chicken soup is the thing I do with leftover roasted chicken. And the truth is -- a good soup is more technique than recipe...
I pick off the meat, and simmer the carcass. For a long time. Maybe two hours. I strain the bones. When it's cool, I pick the remaining bits of meat off the bones and skim off the fat.
|I add the meat back into the broth, and the usual suspects: celery, onions, carrots, corn...|
|The back burner is the actual chicken soup -- the front burner is the pot where I will cook the noodles...|
|Instead of boiling the noodles in plain water, I add a little soup base for flavor...|
|THEN I boil them....and I never let the cooked noodles sit too long in the water.|
Rachael Ray taught me to saute the vegetables BEFORE I add them to the soup. They are much more flavorful -- and that really hurries things up.
Also, both Helen and Rachael agreed that parsley is a wonderful addition to soup -- but to add it at the last minute...right before serving...