PEASANT'S ROASTED CHICKEN SOUP

PEASANT'S ROASTED CHICKEN SOUP image

Yield 4 Servings

Number Of Ingredients 12

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4 bone-in chicken thighs
1 medium onion, halved and sliced
1 celery rib, sliced
1 medium carrot, peeled and sliced
2 garlic cloves, sliced
salt and freshly ground black pepper
8 cups water
2-3 fresh thyme sprigs
2 bay leaves
1 cup egg noodles
1/2 cup frozen peas
a splash Worcestershire sauce

Steps:

Preheat the oven 375*F. Place the chicken, onion, celery, carrot and garlic in a roasting pan; season all with salt and pepper. Roast for 40-45 minutes, until the chicken is nicely roasted. Place the chicken and vegetables into a tall pot. Set the roasting pan on the stovetop over medium-high heat.Add 1 cup of the water to the roasting pan and bring to a simmer; scraping the bottom of the pan to lift off the tasty brown bits. Pour this liquid over the chicken and vegetables. Pour in the remaining 7 cups of water and add the thyme and bay leaves. Bring to a gentle simmer and very gently simmer (don't boil) for 90 minutes. Strain the stock and set the chicken on a plate and cool to room temperature. (You should have about 4 cups of stock; top up with water if you don't.) Remove the skin and bones from the chicken and coarsely chop. Skim the fat from the top of the stock and bring back to a simmer. Add the chopped chicken and egg noodles and cook until the egg noodles are tender, about 8 minutes. Mix in the peas and heat through 2 minutes. Season with salt, pepper and Worcestershire sauce and serve.