Homemade Roasted Chicken Soup

For those of you that are following my blogs - you know that I roasted chickens yesterday - which you can read about at http://www.oldfashionedhomecooking.net/2010/02/just-testing-my-new-camera.html

And since I've gone "high-tech" (cough - cough) now and I have a digital camera (like I know what I am doing with it!) I've posted pictures there of Bertha and Bathsheba Butt-less - RAW! and cooked.







Once they came out of the oven, the first thing I did was pull the meat off the bones, place the skin, carcass, wings, etc. into my soup pot with quartered onions, chunked carrots, chunked celery and seasonings to make my chicken broth. I added some chicken bouillon, pepper, fresh celery flakes and fresh parsley flakes and let it simmer; strained and ended up with 4 to 5 quarts of a really good broth.





I didn't finish making the soup last night - I wanted to let it sit in the refrigerator overnight so that I could skim any fat off the top. I removed a thin layer today. I placed 1 1/2-quarts of broth in the freezer to make homemade soup another time (so easily too!) and then I finished my soup today.




Chunks of fresh carrots, sliced celery, diced potatoes, egg noodles and lastly - just before the potatoes and noodles cooked - I added frozen peas. Served with crusty Italian bread.





A nice tummy warmer for this terribly cold weather that won't go away!