Chicken Noodle Soup from Whole Roasted Chicken

The Soup-er Sequel: Don't Trash That Carcass!

Alright, culinary comrades, welcome back to Part Deux of our spatchcocked chicken adventure! Last time, we got down and dirty (in the best way) with spatchcocking that bird. Now, we're talking about the glorious afterlife of your roasted masterpiece: chicken noodle soup.

"But why?!" you cry, perhaps while clutching a store-bought can of broth. My friends, let me enlighten you with a trifecta of truth: it's delicious, ridiculously easy, and practically free!

Seriously, why shell out for broth when you've got a perfect chicken carcass just sitting there, brimming with flavor potential? Think of that leftover skeleton not as trash, but as a golden ticket to a rich, homemade stock. Toss it in a pot, add some water, and let it do its magic.

Then, just when you think it can't get any better, you'll be tossing in those leftover bits of roasted chicken, a medley of your favorite veggies (hello, forgotten carrots!), nutritious garbanzo beans, and wide noodles. A sprinkle of seasonings, and boom! You've got yourself a bowl of pure, hearty comfort. It's the ultimate culinary recycling program, and your taste buds, wallet, and blood pressure will thank you. We kept ours low in sodium.

Here is how to do it.

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Roasted Chicken Noodle Soup

Yield 6

Author Judy Doherty

This recipe utilizes the carcass from a roasted chicken. It is a budget-minded way to serve an easy home-made meal. We made this one low in sodium but you can always add a little salt if that is your preference.

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Ingredients

• 1 leftover chicken carcass (leftover from roasted chicken), bones and meat
• 7 cups water
• 3 carrots
• 3 stalks of celery
• 1/2 onion
• 1 cup diced bell pepper
• 1 tablespoon olive oil
• seasonings: 1 tsp each garlic powder, turmeric, poultry seasoning, paprika
• 3 cups egg noodles
• 1 15-ounce can garbanzo beans, drained
• 2 cups roasted chicken breast and meat, skinless, boneless, diced
• few sprigs of parsley

Instructions

1. Add the water to the bones of the roasted chicken in a large Dutch oven pan. Bring to a boil, lower to a simmer, and cook for 20 minutes. Drain the broth and remove the fat by skimming it off with a ladel.
2. Make the soup. Add the olive oil to a large Dutch oven pan. Add the veggies and saute covered until the onions are translucent about 3-4 minutes over medium heat. Add the spices, broth, and noodles. Cook half way about 6 minutes. Add the garbanzo beans. Cook another 5 minutes. The noodles should be done or cook a little more. Add the diced chicken. Bring back to the boil.
3. Serve hot with parsley sprigs.

Notes

Optional - we like to serve the soup with a large salad and whole grain crackers.

Nutrition Facts

Calories

241

Fat

6 g

Sat. Fat

1 g

Carbs

29 g

Fiber

6 g

Net carbs

24 g

Sugar

4 g

Protein

18 g

Sodium

312 mg

Cholesterol

48 mg

How to Make Chicken Noodle Soup from Roasted Chickenhttps://youtu.be/N6yjDdT9_Ac?si=xnCEY4tWTKQe_nrKThis recipe utilizes the carcass from a roasted chicken. It is a budget-minded way to serve an easy home-made meal. We made this one low in sodium but you can always add a little salt if that is your preference.https://i.imgur.com/iS7Htw4.jpeg

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