Chicken Noodle Soup for the Soul - and for your Pie Hole

Some chicken soup for your soul: 

Why do you hasten to remove anything which hurts your eye, 

while if something affects your soul you postpone the cure until next year?  

~Horace

And now some chicken soup for your pie hole: 

Friday I shared my five favorite soup recipes with you, but I left one rudimentary one off: chicken noodle.

This recipe is for chicken noodle soup from the carcass up. Whenever I bake a whole chicken or get a rotisserie chicken, I pick it clean and save the meat in 1 cup portions in the freezer, then I bag up the carcass in those plastic grocery store bags and save them to make stock or soup.

Here we go, from the carcass up. My measurements are approximate because I don't really measure many things in soups:

Put carcass in stock pot/dutch oven and cover with water. Add kosher salt, bring to a boil and boil for a half hour, then simmer for another hour. Remove all bones to a bowl. Allow to cool, then pick chicken off to put back into the pot. If you do not have a carcass to start with, simply start with 7 cups of chicken stock + 1 cup water or veggie stock and chicken (as much as you want, and it can be leftover from another meal or picked from a rotisserie chicken).

Add:
1Cup or more of diced carrots (MFD loves a carrot laden soup, so I load it up)
1/2 cup celery (if I don't have any, I add some celery salt)
1 bag of frozen mixed veggies (not the soup mix)
Salt & Pepper to taste
1/2 tsp seasoning salt
1/4 tsp rosemary
1/4 tsp garlic powder
1/4 tsp onion powder

Let that go on low for about five minutes. You can let it go longer if you like softer carrots.

Bring it up to a boil and add very thin egg noodles, as much or as little as you want. When it returns to a boil, let it roll for six minutes. I always end up adding a little more chicken broth to it because I overestimate the noodleyness of it all.

Enjoy!