I have been eating this soup for as long as i can remember, growing up i couldn't wait for fall and winter to roll around so my mom would make some of her delicious soup! She got this recipe from my grand mom who use to use the left over turkey caracas from thanksgiving!
Well now i don't wait for fall or winter it is so good i make it year around, At least two times a month and we never get sick of it! Tho there is no better time to eat it than on a cold winter day!
1 onion quartered
10-15 baby carrots
3 stalks celery cut in half
2 teaspoons oregano
2 teaspoons parsley
Salt & Pepper to taste
2 bay leaves
1 rotisserie chicken ( I buy mine from costco, they are a good size so I'll use some meat for a meal first and than use the remaining for the soup)
2 chicken bouillon cubes
Egg noodles (or any noodles of choice)
Put carcas in pan and fill the pan with water until carcas is covered.
Add carrots, onion, celery, oregano, parsley, salt, pepper and bay leaves.
Turn on high until the water comes to a boil than reduce heat to low and let simmer 2-3 hours.
After 2-3 hours stir in bouillon cubes.
Turn off and let cool.
Strain the broth into bowl and dice up the onion,carrots,and celery. Take as much chicken off the Caracas as possible and shred it or cut it into strips.
Boil noodles and add noodles,vegetables and chicken to the broth.
Serve with a little sprinkle of parmesan cheese on top and if your cooking for a hungry man add a grilled cheese sandwich on the side and its the perfect winter meal!
