Ingredients:

  • lbs Chicken Carcass/Bones (with some meat attached)
  • medium Yellow Onions (quartered, unpeeled)
  • medium Carrots (roughly chopped)
  • Celery Stalks (roughly chopped)
  • large Garlic Cloves (smashed)
  • small bunch Fresh Parsley Stems
  • sprigs Fresh Thyme
  • dried Bay Leaves
  • teaspoon Black Peppercorns (whole)
  • cups Cold Water
  • tablespoons unsalted Butter
  • large Leeks (white and light green parts only, thinly sliced)
  • medium Carrots (peeled and finely diced)
  • Celery Stalks (finely diced)
  • cups Cooked Chicken Meat (shredded)
  • teaspoon Fine Sea Salt (plus more to taste)
  • Freshly Ground Black Pepper (to taste)
  • oz Dried Egg Noodles (medium width)
  • tablespoons Fresh Parsley (chopped, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chicken bones/carcass with a splash of oil, then roast on a tray for 25 minutes until nicely browned.
  2. Place the roasted bones, quartered onions (skin on), rough-chopped carrots, celery, garlic, herbs, and peppercorns into the large stockpot.
  3. Cover everything completely with 12 cups of cold water. Bring the mixture just to a simmer over medium heat, then immediately reduce heat to the lowest setting—you want tiny, infrequent bubbles only.
  4. Skim off any grey foam that rises to the surface during the first 20 minutes of simmering. Continue to simmer, partially covered, for 90 minutes to develop the broth.
  5. Carefully strain the entire mixture through a fine-mesh sieve lined with cheesecloth into a clean pot or large bowl. Discard all solids. Taste the strained broth and season lightly with salt.
  6. Melt the butter in the empty stockpot over medium heat. Add the finely diced carrots, celery, and sliced leeks. Sauté gently (sweat) for 8–10 minutes until the leeks are soft and translucent.
  7. Pour the reserved, strained broth back into the pot with the sautéed vegetables. Bring the soup back up to a gentle simmer.
  8. Stir in the shredded cooked chicken. Check and adjust seasoning, adding more salt and pepper until the broth tastes rich and flavourful.
  9. Increase the heat slightly and add the egg noodles. Cook according to package directions (usually 6–8 minutes) until they are perfectly al dente.
  10. Ladle the soup immediately into bowls and garnish generously with fresh chopped parsley before serving.