I put the carcass in my pasta pot. This way, I just lift the strainer to remove the veggies and carcass pieces all at once. I do the same for my chicken soup. With the chicken, I boil the whole bird, then let it sit in my sink to cool while chopping veggies for the soup. Just my experience after making the soup for 30 years or so. I also use my pasta pot for corn on the cob, artichokes, and pasta, of course.
the bagged noodles ok but with the broth as a base some four mixed in with an egg possibly some garlic powder work the dough adding some essence of chicken or turkey powder roll them out use a pizza cutter to size them and dry them in the oven at 275 while the soups boils, then simmers, for the allotted time! bring back to a boil and dropthe fresh noodles, the soup will be 3 times better...you only sacrifice 1 to 1 1/2 cups of broth to the noodles to pull them together and man oh man are they so much better...The lost starch to the boiling soup stock gives it the sticky thickening to the broth allowing it to linger on the taste buds! which aside from fresh noodles is the secret to making the dish 3 times better!
I checked 20 recipes on you tube for this soup and YOURS WAS THE BEST !!! THANK YOU FOR SHARING IT !! 😀❤️ EXCELLENT !
Glad you liked it thanks for watching!
It may be a lot of work ,but so good 😋😋😋😋😋😋great job👍👌👍👌😋✌️
I enjoyed this video presentation. Simple, to the point, and we'll explained 👌
Made that today but, I used rice instead of noodle.. Delicious....
Like one singular noodle?
I put the carcass in my pasta pot. This way, I just lift the strainer to remove the veggies and carcass pieces all at once. I do the same for my chicken soup. With the chicken, I boil the whole bird, then let it sit in my sink to cool while chopping veggies for the soup. Just my experience after making the soup for 30 years or so.
I also use my pasta pot for corn on the cob, artichokes, and pasta, of course.
Love this, will try this out next time
Thanks a lot!
the bagged noodles ok but with the broth as a base some four mixed in with an egg possibly some garlic powder work the dough adding some essence of chicken or turkey powder roll them out use a pizza cutter to size them and dry them in the oven at 275 while the soups boils, then simmers, for the allotted time! bring back to a boil and dropthe fresh noodles, the soup will be 3 times better...you only sacrifice 1 to 1 1/2 cups of broth to the noodles to pull them together and man oh man are they so much better...The lost starch to the boiling soup stock gives it the sticky thickening to the broth allowing it to linger on the taste buds! which aside from fresh noodles is the secret to making the dish 3 times better!
This sounds great fresh noodle and pasta make a recipe 10x better!
Nah man don’t filter out the fat! Normal strainer is adequate
😋🍁🦃🍲🥣