2large carrotscut into rounds or half rounds, depending on size
2stalks celerysliced 1/4 inch thick (I usually put the celery tops in too, and remove when it is time to eat)
1teaspoondried thyme leaves
10ozgluten free noodlesTrader Joe's best deal, and great texture!!, totally optional!
Salt & pepper to taste
Instructions
Remove the meat from the chicken bones and set aside.
Place the remaining bones and skin in a large stock pan along with the chicken broth and water. Bring to a simmer for about 30 minutes to release the flavor of the bones. Alternately, you can put it all in your Instant Pot and bring to full pressure for 30 minutes. Quick release and proceed.
Pour the broth through a strainer and discard the skin and bones. Set the broth aside.
In the same stock pan, heat the oil or butter over medium-low heat. Sauté the onions, carrots, and celery until soft, about 8-10 minutes. (May also do this in your Instant Pot on 'saute')
Add in the reserved broth and thyme. Bring to a simmer and taste for salt: depending on your roast chicken or turkey, you may need to add very little.
If you are using the noodles, in another saucepan, bring some water to a boil for the noodles. Cook according to al dente directions (I have noticed that the Tinkiyada brand suggests a boiling time much longer than needed, taste test your noodles to be sure). Strain and rinse with cool water to stop the cooking process.
Add the reserved chicken meat to the awaiting broth. I had enough leftover chicken to make some chicken salad...depends on the size of your chicken AND how meaty you like your soup.
To serve, put desired amount of cooked noodles into a bowl. Ladle soup over the top and serve with fresh ground pepper!
Notes
*nutrition includes the addition of gluten free noodles