Easy Chicken Noodle Soup from a Leftover Roasted Chicken Recipe

• 1 roasted chicken carcass, meat removed and reserved for the soup
• 1 tablespoon olive oil
• 3 quarts (12 cups) water
• 1 medium carrot, peeled and coarsely chopped
• 1 medium celery stalk, coarsely chopped
• 1/2 medium yellow onion, coarsely chopped
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 2 medium carrots, peeled and medium dice
• 2 medium celery stalks, medium dice
• 1/2 medium yellow onion, medium dice
• 1 teaspoon kosher salt, plus more for seasoning
• 1 teaspoon finely chopped fresh thyme leaves
• Freshly ground black pepper
• 1 cup dried egg noodles (about 2 ounces)

1. Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
2. Heat the oil in the pot over medium-high heat until shimmering.
3. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
4. Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Bring to a simmer (do not let the stock come to a boil).
6. Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon.
7. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
8. Remove and discard any large pieces of carcass.
9. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups).
10. Discard the contents of the strainer.
11. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)
12. Bring the stock to a simmer over medium-high heat.
13. Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine.
14. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.
15. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat.
16. Add the noodles and cook according to the package directions until al dente.
17. Drain in a colander.
18. While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces.
19. Reserve 1 1/2 cups for the soup; save the rest for another use.
20. When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer.
21. Cook until the flavors meld, about 5 minutes more.
22. Taste and season with salt and pepper as needed.

chicken carcass, olive oil, water, carrot, celery stalk, yellow onion, thyme, bay leaf, whole black peppercorns, carrots, celery stalks, yellow onion, kosher salt, thyme, freshly ground black pepper, egg noodles

Taken from www.chowhound.com/recipes/easy-chicken-noodle-soup-from-a-leftover-roasted-chicken-30332 (may not work)