Chicken Noodle Soup

• Chicken Carcass
• Chicken
• Onion
• Leeks
• Carrot
• Celery
• Garlic Blub
• Fresh Spring of Thyme
• Bay Leaves
• and Fresh Parsley
• Crushed Peppercorn
• Salt
• and Water. Noodles ( Cookers Preference)

1. Place Chicken carcass into a empty pot. Peel and half onion, and half again, Chop leeks into big chunks. Slice the carrot, and cut the two sticks of celery. Half the Garlic, and place in pot along with crushed peppercorn, and season with salt.
2. When done fill the pot with cold water enough to cover everything, and bring to a boil. Once the stock has came to a boil skim all the fat so the broth will not go cloudy. After 40 minutes are up sift the juice into a separate bowl.
3. Discard The vegetable they are no longer have any nutrient left. Cut some carrots, onions, and celery or Mirepox into bite size chunks.
4. Sautee Mirepoix in 2 TBSP of Olive Oil with a pinch fresh thyme until onions are translucent. Add Your chicken broth, and bring to a boil, and add around 4 oz of noodle. Make sure the broth isn't bland, taste and adjust seasoning appropriate. Once to your liking add the noodle, and cook for five minutes. While noodles are cooking cut up you chicken and add to broth. Cook for another five minutes add season if your not happy.

chicken carcass, chicken, onion, leeks, carrot, celery, garlic, spring of thyme, bay leaves, parsley, peppercorn, salt, water

Taken from www.epicurious.com/recipes/member/views/chicken-noodle-soup-51619831 (may not work)