- the bones, neck, and clinging meat of one whole baked chicken, plus one small piece of the chicken that was not eaten, a leg, thigh, or a breast *
- 1 bay leaf
- 1 cup white wine (Chicken Broth)
- water to cover
- 1 small sweet onion
- 2 carrots
- 2 celery stalks
- 6 oz egg noodles
- 1 cup chopped fresh parsley
- salt and freshly ground black pepper to taste
Preparation Instructions:1. After a baked chicken meal, save the neck (from the giblet packet) and all bones with clinging meat still attached. Save also one small piece of the chicken that was not eaten, a leg, thigh, or a breast. (Freeze all of this if the chicken meal is more than a day before you make this soup).
2. In a large soup pot, place all of the bones with clinging meat and the neck of the chicken. (Reserve the one piece with meat still on it for later). Add a bay leaf. Add a cup of white wine or chicken broth and then cover with water and bring to a boil.
3. When the chicken pot has come to a boil, reduce heat to medium-low. Allow to simmer for two hours. Or, alternately, transfer the contents of the pot to an already-warmed crock pot and allow to simmer on low all day.
4. An hour before meal time, skin a sweet onion and chop it coarsely. Wash and chop the carrots and celery stalk.
5. Strain the contents of the pot to remove the bones. Return liquid to pot. Add the meat from the reserved piece of chicken (cut into small pieces). If you are patient, you can pick through the bones to remove the clinging meat and add it as well. Add the chopped onion, carrots, and celery. Cook over medium at a high simmer for half an hour.
6. Twenty minutes before serving time, add the egg noodles, chopped parsley, salt, and freshly ground black pepper. Enjoy!