Once you make this recipe, you will never make chicken noodle soup any other way.
Well this is not very lady like.
I start the soup by slow roasting 2 chickens until the meat falls off the bones. I season them and roast them at 275 for about 5 hours.
The skin is nice and crisp and the meat literally falls right off the bones. Pick all the meat off and save all of the juice from both pans.
Refrigerate the juice from the pans until the fat sets on the top.
Scrape the fat off the top.
Place the rest in a large pot.
Add all of the bones and skin.
Cover it with water.
Add celery, about 6 carrots and several onions sliced in half.
Make up a bouquet garni made of bay leaves, dried thyme, black peppercorns and about 6 cloves.
Add it to the pot.
Bring this all to a boil and then let it simmer for a couple hours.
Remove from the heat.
This makes a lot but it also freezes really well. I gave my friends a lot of this.
Strain all of the stock through a fine sieve. Throw all the bones and solids away.
Refrigerate it overnight until the fat solidifies then scrape it off and throw it out.
I leave a little bit in. Bring the stock back to a boil and then allow it to simmer.
I add a pack of chicken demi glace to my stock. It enriches the flavor. You can always use bouillon rather than the demi glace but watch your salt if you do.
Slice a lot of carrots. I use a mandolin to get them very thin.
Add lots of fresh parsley and dill. Don't skip the dill. It is the most important ingredient in this recipe. Shred the saved chicken and add it to the stock. Taste it for flavor and add salt and pepper.
Boil some egg noodles separately. Undercook them because they will continue to cook when added to the soup and you don't want them to be mushy.
If your carrots are sliced very thin they will cook very quickly but wait to add the noodles until the carrots are done.
Dinner in a bowl. I have never had anyone not fall in love with this soup!