Ingredients and Method
If you are looking for ideas to get the most out of your roast chicken ... look no further. Use up that chicken carcass and any left over meat to make this amazing chicken noodle soup. The Bonfire Extra Smoked sea salt which adds a whole new flavour dimension ... it's to die for.
1 roasted chicken carcass cut into smaller pieces, meat removed and reserved for later
1 tablespoon olive oil
12 cups water
1 carrot, peeled and coarsely chopped
1 stalk celery and coarsely chopped
1 small brown onion
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon whole black peppercorns
2 medium carrots
1/4 celeriac diced
Kernels from 1 ear of corn
1/2 medium onion
1 teaspoon chopped fresh thyme
1 cup Spaetzle (german egg noodles..substitute other eggs noodles if you wish)
Extra Smoked sea salt
Heat olive oil in a large pot over medium-high heat, add chicken carcass, turning occasionally until lightly browned all over. About 8 mins.
Add remaining stock ingredients and stir to combine. Scrape brown bits from the bottom of pan. Bring to simmer but do not let boil. Simmer for 90mins until flavours develop and occasionally skim any scum off the surface while cooking.
Remove and discard any large pieces of carcass. Strain through fine mesh strainer, discarding the contents.
Bring stock to to simmer over medium high heat. Add carrots, celeriac, corn kernals, onion, thyme, and pepper. Simmer for 20 mins.
Meanwhile bring a medium saucepan of salted water to boil. Add noodles and cook as per directions on packet.
Add chicken and cooked noodles to the soup. Serve and sprinkle with Extra Smoked sea salt to taste.