I don't know about you, but after making a whole chicken and eating it for a few days, I look at that poor chicken carcass and think....chicken soup! I used the remaining chicken carcass from the Herb Roast Chicken from my last posting to make this fabulous chicken soup, and it was yummy. It's another 2 day effort, but that's more to cut the fat out of the soup, which you really don't need and it makes the soup even richer.
Warming Chicken Soup
Leftover roasted chicken, with bones and some meat
1 sprig each fresh rosemary, thyme and sage
2 cloves peeled garlic
1 medium onion, halved, divided
1 bag (8 ounces) baby carrots, divided
3 bay leaves, divided
2 stalks celery
2 chicken bouillon cubes
4 cups egg noodles
salt to taste
Place the chicken carcass in a large stockpot. Add enough water to cover an inch over the chicken. Add the fresh herbs, garlic cloves, 1 half of the onion, 1 cup baby carrots and 2 bay leaves. Bring the mixture to a boil and let boil for 10 minutes. Reduce heat to low and let simmer, uncovered, for 2 hours. Remove from heat and let cool. Once cool enough to handle, pour mixture through a colander or fine-mesh sieve to strain out the chicken, bones and vegetables. Return broth to the pot, cover and put in the refrigerator overnight.
Remove the pot from refrigerator the next day. Skim any fat from the top of the broth. Place pot on the stove-top. Slice the remaining baby carrots and onion half and the celery into pieces. Add to the pot. Add the remaining bay leaf and the bouillon cubes. Bring the mixture to a boil and then reduce heat to low and simmer for 1 hour. Add salt to taste. Cook the egg noodles according to package directions. Serve the soup with the egg noodles. One serving equals about 1 cup soup with 1/2 cup noodles.
(For those of you counting points, 1 cup of broth is 0 points according to WW, but since there may be some fat left over, I would say to be on the safe side, count it as 1 point. And 1/2 cup egg noodles is 2 points.)