INGREDIENTS

Vegetable Oil
Chicken + Bones
1 onion
Garlic
A few stalks of celery
A few carrots
Half a bag of XTRA BROAD egg noodles
Salt
Pepper
Herbs like Bay Leaf, Oregano, Parsley, Basil, Thyme.. anything “Italian” will go well

FUN FACT: Parsley and carrots are in the same family (it’s why you don’t plant them together–you don’t want them competing for nutrients) so you can substitute carrot greens for parsley in a pinch!

Dumplings: Mix together one egg, a bit of flour, a pinch of salt (and a bit of water if needed) until you have a thick paste. When your soup is done, take a spoonful and use the tip of another teaspoon to drop little portions into your simmering broth, and cover it again for about 5 minutes. They’ll puff up into little dumplings. They’re SO good!

DIRECTIONS:

1. If using raw bones, toss those in the pot for a while to toast em’ up OR alternatively, roast them in the oven. Or just use them raw; it won’t hurt, it will just take a lot longer.
2. If using cooked bones from a leftover roast, toss them (and any skin, fat, etc.) in the pot with a chopped carrot or two, an onion, and a couple celeries. These are just to make the stock so they can be VERY roughly chopped and ugly. I’m talking like 3-4 pieces each.
3. After your veggies are browned a little in the pot, pour in enough water to just cover the bones and veggies with like an inch of water. Usually like 6-8-ish cups. Add a few roughly chopped cloves of garlic and a bay leaf.
4. Cover and simmer on medium-low for at least 25 minutes. You can certainly go longer! Simmer all day if you want, just make sure it’s covered. Maybe add a little more water if you’re going to simmer for hours, y’know? Don’t season it yet, we’ll do that later.
5. While your stock is simmering, chop your nice, pretty vegetables into evenly-sized chunks. I usually use a stalk or two of celery and a carrot, but might add a potato if I’m feeling extra carby. Chop whatever chicken you’re going to add as well.
6. After your stock is shimmery and pretty and you feel nice and witchy while stirring your potion (soup), strain out the scraps and put the stock back on the stove. When you are straining your stock, for the love of god PLEASE remember to put another pot under the colander. DO NOT POUR YOUR BROTH DOWN THE SINK.
7. Chuck everything into the pot and simmer it on low. Now is the time to salt/pepper/herb to taste. Always start with a little bit (you can always add more!)
8. You CAN cook your noodles in the broth, but I prefer to cook them to al dente separately so my broth doesn’t get soaked up completely. Anyway once everything is tender (forkable) then you’re good to go. Enyoy!