CHICKEN SOUP FROM CARCASS RECIPES

Steps:

• 1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients.
• 2. Bring to a boil then simmer at least 2 hours.
• 3. Using a cheese cloth strainer. pour soup over and into another pot.
• 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies.
• 5. Add the remaining 4 carrots and stalk of celery to the soup.
• 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
• 7. Put cooked noodles into the pot and serve!

Steps:

• Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
• Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
• Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
• When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.