Easy Chicken Noodle Soup from a Leftover Roasted Chicken

Ingredients

• 1  bay leaves 
• 6 servings pepper black freshly ground
• 0.5 teaspoon peppercorns whole black
• 1 medium carrots peeled coarsely chopped
• 2 medium carrots peeled
• 2 medium celery stalks 
• 2 ounces extra wide egg noodles dried
• 1 teaspoon thyme sprigs fresh finely chopped
• 1 teaspoon kosher salt plus more for seasoning
• 1 tablespoon olive oil 
• 12 cups water 
• 0.5 medium onion yellow

Equipment

• sauce pan
• pot
• sieve
• wooden spoon
• dutch oven
• kitchen scissors
• colander
• cleaver

Directions

1. For the stock:Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.
2. Heat the oil in the pot over medium-high heat until shimmering.
3. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.
4. Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.
5. Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)For the soup:Bring the stock to a simmer over medium-high heat.
6. Add the carrots, celery, onion, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat.
7. Add the noodles and cook according to the package directions until al dente.
8. Drain in a colander.While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.