Thai Noodle Soup

I am now obsessed with what I can do with a chicken carcass. On nights when I roast a chicken, i throw the carcass (skin and bones) in the pot to get the broth going the night before I eat it. Then all I have to do is heat it up the next day.

1 Chicken Carcass
1 Onion
3 Whole Cloves
1 cinnamon stick
3-4 garlic cloves
1/4-1/2 cup of Soy Sauce (until the water is a light brown color)
1 box Thai rice noodles
Scallions
VEGGIES – I like broccoli and carrots.
Peanuts
Extra firm tofu or chicken

Night before
Fill a stock pot with water
Add garlic, cinnamon, onion, cloves
Wait for it to boil and then add chicken carcass (with white meat you want to use)
Cook for 1-2 hours. If you want it more condensed, remove the lid and let some of the water boil off.
Turn off heat
Strain the soup and put the stock back in the pot. I just let it sit on the stove-top all night.
(I do this the night before, just because when I get home from work the next day, I need to get dinner ready quick)

Day of
Heat up the stock
Once stock is boiling, throw in the veggies for 3 minutes then turn off heat.
Cook the thai noodles (takes about 3 minutes)
Put noodles bowls
Add broth and veggies on top

If you want to add tofu – cut up and sautee tofu in evoo and soy sauce for about 10 minutes until its brown. Add it to the soup for some extra protein. Ethan loves this!