Happy a-couple-days-after-Thanksgiving everyone. Had Beer Can Chicken on the grill for dinner, I managed to snag the carcass to make soup. It was a long process because I wanted to start from scratch. But well worth it.
In a large pot place the chicken, water, onions, celery, carrots, seasonings and parsley.
Bring the contents of the pot to a boil over high heat, then reduce the heat to medium-low, and simmer for 4 hours. Make sure to stir and skim off any foam that rises to the top. Durring the last hour, taste the stock and add seasonings as needed.
After 4 hours. Strain the soup through a wire mesh strainer so that you have nothing but the pure chicken stock. Discard the bones, onion, celery and carrots. If you can, salvage the larger chunks of chicken for the soup. ‘Cause who doesn’t like a really meaty soup?
Oil the grids and preheat your grill to medium-high.
Grill the chicken breasts until they are done. Set aside. While your chicken is grilling, toss the carrots, celery and onion onto the grill (whole) and cook them until they have some nice grill marks. Set them aside to cool. You do not want them cooked through. Once cool, chop the onion, carrots and celery into bite sized pieces, about ¼-inch big.
Melt the butter in a large pot and sauté the carrots, celery and onion. Add the chopped parsley.
When the onion is nearly cooked, add the water and chicken stock. Hopefully you will have gotten at least 6 cups. (Preferably 8 cups.) You can substitute the missing stock with canned, bouillon cubes, or water.
Add the chicken that you grilled, and the leftover salvaged chicken from the stock, as well as the spices and herbs. Be sure to pick the salvaged chicken over for bones. I can’t stress that enough!
Bring the contents of the pot to a simmer over low heat. Simmer, uncovered for 2 hours, stirring and skimming it every 20 to 30 minutes. Near the end, taste test your soup and adjust the seasoning as you see fit.
After 2 hours, remove the bay leaf and add the noodles.
Serve or freeze.
For individual servings, freeze soup in large mugs. When the soup is completely frozen, remove them from the mugs and store the frozen cups of soup in a tupperware.
I hope you enjoy my Grill-Roasted Chicken Soup. I sure did.