Lemon-Ginger Chicken Noodle Soup

As a point of reference, drop down 3 recipes to see what my big spatchcocked chicken looked like when it was done roasting. 😋

After it cooled, I separated the meat, shown on the plate, and returned all the skin and bones to the roasting pan. Along with all the great browned fat drippings, in the bottom of the pan, I added some chopped celery, carrot and kale. Then I added 1/3c white vinegar and fresh cold, water to fill the pan 2/3 of the way to the top. Dropped in a few bay leaves, then brought it all to a low bubble simmer. Covered it and let it quietly do its thing for 3-4 hours.

I scooped out all the solids, threw those away, then strained the broth several times through successively finer mesh strainers. At the very end, I filtered it all through a big clean dishtowel into a big pot with a tightly fitting lid. This was then chilled outside, overnight, in a snowbank. In the morning I scraped off all the fat. . .and now all 5 quarts of it is ready to use in soup, or just heat a cup and drink it to fight off a chill or virus.

For this soup, I cooked 6oz. thin spaghetti to al dente, drained and rinsed it well in cold water. Then add the following chopped vegetables to a big pot.

2-3T single source EVOO

2c+ celery and tops

4 med. carrots

1 ex. lg. purple shallot

juice and zest of 1 lemon

1" cube of ginger - minced

2 dark kale leaves (remove spine)

1-2t ground poultry seasoning

3T± Better Than Bouillon - chicken

8oz. bite size pieces of roasted chicken

Sauté the prepared vegetables gently for 5-10 minutes, over low-medium heat, while stirring. The object here is to just warm everything up to begin to release flavors, NOT to brown anything.

Measure out 10c of bone broth. Add 2 cups now, cover and simmer 15 minutes, stirring a couple times. Add the seasoning and soup base now, once that's stirred, in add the remaining 8 cups of bone broth. Stir, cover and simmer another hour over low heat.

Check the celery and carrots for doneness. Once those are the way you like, basically the soups done regardless of the time it's cooked. Add the chicken and cooked, cold pasta now. Stir and bring everything to a simmer for a couple minutes. . .Soup's Ready!!

My prayer for you today, is that you stay healthy. If you catch something in your travels, rest, eat well, sleep, stay properly hydrated with lemon water and tea. . .Lin