The other night, after finishing with our store-bought rotisserie chicken, my husband decided to take the carcass, toss it in our large stock pot, cover it with water and simmer. I steered clear of this process, what with being kind of squeamish about meat that resembles its original critter, so I didn’t realize that the stock was nothing but chicken: no onions, leeks, celery… nothing.
Guess what: it was perfectly fine. You can also, of course, do this with another bird carcass that you might have in the fridge from yesterday’s Festival of Gluttony. Just sayin’.
The next day, when I made the soup, I made up for the lack of stock seasoning by adding my own during the cooking process.
- 1 quart chicken stock
- 2 cups water
- 3-6 carrots, chopped (I prefer to chop the carrots larger than the celery and onion for appearance and texture)
- 2 stalks celery, chopped
- 1 onion, chopped
- Olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground pepper to taste
- 1 bay leaf
- 1 tsp dried thyme
- Tabasco smoked chipotle pepper sauce
- 1 parmesan cheese rind
- 1 can diced tomatoes, drained
- 2 packs ramen, noodles only — discard the seasoning packet
- Parmesan cheese for garnish
Plug in your slow cooker and turn the heat to low (for 8+ hours) or high (for 4+ hours). Skim the excess fat from the refrigerated stock and add the stock and water to the slow cooker.
In a large frying pan, saute the carrots, onion and celery until soft, about 8 minutes. Season with salt and pepper. Transfer to the slow cooker.
Using the same pan, brown the chicken on all sides, about 5 minutes. Transfer to the slow cooker.
Add salt, pepper, parmesan rind, thyme, bay leaf and three or more shakes of the Tabasco. Cook for 4 hours on high or 8 hours on low.
About 15 minutes before serving, add the drained tomatoes and allow them to warm through.
In a separate pot, boil 4 cups of water. Break dried ramen noodle bricks into more manageable chunks. Cook for 3 minutes or according to package directions. DO NOT use the seasoning packet.
Add the ramen to the soup and garnish with grated parmesan cheese. Serve immediately with fresh bread.
As with all soups, the Tiny Kitchen Assistant gave his thumbs up once the components were removed from the broth. The ramen noodles, as you might guess, were his idea. The adults were pleasantly surprised that the unseasoned stock turned out to make such a tasty soup.