Ingredients:

  • 1 Roasted Chicken Carcass (bones, skin, leftover meat)
  • 12 cups (2.8 liters) Water
  • 1 tbsp (15 ml) Apple Cider Vinegar
  • 1 tsp (5 g) Black Peppercorns
  • 2 Bay Leaves
  • 1 tsp (3 g) Dried Thyme
  • 2 tbsp (30 ml) Olive Oil
  • 1 large Onion, chopped (about 1 cup, 150g)
  • 2 Carrots, peeled and chopped (about 1 cup, 120g)
  • 2 Celery Stalks, chopped (about 1 cup, 100g)
  • 2 cloves Garlic, minced
  • 1 cup (150g) Egg Noodles or other small pasta (optional)
  • 1 cup (150g) Cooked Chicken, shredded (optional - from the carcass or fresh)
  • 1/2 cup (75g) Fresh Parsley, chopped
  • Salt and Black Pepper, to taste
  • Juice of 1/2 Lemon (optional, for brightness)

Instructions:

  1. Place the chicken carcass, water, apple cider vinegar, peppercorns, bay leaves, and thyme in the stockpot. Bring to a boil, then reduce heat to a simmer. Simmer for at least 2 hours, or up to 3 hours, skimming off any foam that rises to the surface.
  2. Carefully strain the broth through a colander or fine-mesh sieve into a clean bowl or pot. Discard the solids (bones, vegetables, herbs).
  3. In the same stockpot, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring to a simmer.
  5. If using noodles, add them to the simmering soup and cook according to package directions (usually 8-10 minutes).
  6. Stir in the shredded cooked chicken (if using) and fresh parsley. Season with salt and pepper to taste. Stir in lemon juice, if using.
  7. Ladle the hot soup into bowls and serve immediately.