I made some chicken noodle soup a couple weeks ago when the weather first began to cool here in Chicago. I was so excited to switch out our summer clothes and pull out my sweaters when the weather decided to change its mind and get super hot and humid.
So the last thing on my mind was soup!
BUT, we are (thankfully) back to that cooler, breezier fall weather and I love it so much! Therefore, I am ready to share this recipe with you!
(I will post the soup recipe right away but figured I would include the stock recipe first)
AMAZING olive oil AND dried Oregano my Mom brought back for me from Greece…I am rationing it as best I can.
Recipe: Chicken Stock
1 Rotisserie/Roasted Chicken Carcass
1 Tablespoon Olive Oil
3 Quarts (12 cups) Water
1 Medium Carrot, Peeled and Chopped
1 Medium Celery Stalk, Chopped
1/2 Medium Onion, Chopped
1 Clove Garlic, Minced
1 Tablespoon Dried Thyme (or 2 fresh sprigs)
1/2 Teaspoon Whole Black Peppercorns
1 Tablespoon Dried Oregano
1 Bay Leaf
Break carcass into several smaller pieces so they fit evenly across the bottom of a stock pot/dutch oven.
Heat oil in the pot over medium high heat and add chicken pieces, turning occasionally until browned all over, about 8 minutes.
Add remaining ingredients (veggies, herbs and water) and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer but do not let it reach a boil.
Reduce heat to low and continue to simmer, skimming any scum off the surface as it rises and discarding.
Cook for about 1 1/2 hour.
After carcass has cooked into a stock, remove from heat and use a strainer to remove any pieces floating within the stock. Place into a bowl off to the side and either discard, or remove bones and save chicken pieces for soup.
Cool stock and refrigerate for up to 3 days or freeze for up to a month or so.