Prep time: 15 minutes
Cook Time: 2 hours
Ready In: 2 hours & 15 minutes
For the stock:
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
For the soup:
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)
For the stock:
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. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
3. Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).
4. Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
5. Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (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.)
For the soup:
1. Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.
2. Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.
3. While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.
4. When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.