Chicken Stock – 1 tablespoon olive oil – 1 chicken carcass – 10 cups filtered water – 2 large carrots – 2 celery ribs – ½ large onion – ½ teaspoon salt Chicken Noodle Soup – 2 large carrots – 2 celery ribs – ½ onion – 1 bay leaf – ¼ heaping teaspoon dried oregano – ¼ heaping teaspoon dried basil – ⅛ teaspoon ground thyme – 1 to 1½ cups pasta – 2 cups cooked chicken – Salt and pepper
Chop chicken carcass into smaller pieces, and brown bones in a large pot.
Add the rest of the stock ingredients and simmer for 90 minutes.
Remove vegetables and bones and then strain the stock through a fine-mesh strainer to remove any remaining pieces.
Simmer stock with onions, carrots, and celery and then add cooked chicken and egg noodles.
Serve and enjoy!