Poultry Noodle Soup
Poultry Noodle Soup
6lbs of whole dressed bird(s)
6lbs of whole dressed bird(s)
  1. Leaving the skin on, cut bird(s) to produce: wings (separate tips, flats & drummies), thigh/legs, boneless breast, & everything else including spine. If turkey, break the breast down into pieces sized roughly similar to a large chicken breast so they will cook at the right speed.
  2. Bone out the legs (here’s a good method: YouTube.com/watch?v=Pm1ctMsWlPU&t=33s, except use kitchen bone pincers/tweezers (or even clean needle-nose pliers) to pull out the drumstick tendons — ESPECIALLY important if using wild birds. Pat the boneless breast and legs dry, lightly salt and set aside on a rack — In the fridge if prepping ahead of time.
  3. Rough chop all of the remaining bits (thighbones, spine, wings, any other bits) into ≈ 2″ pieces. Be sure all major bones are at least cracked.
  4. Heat fat/oil in large pot.
  5. When oil shimmers and just starts to smoke, add breasts and legs; brown on both sides (skin on), about 5 minutes. Remove and set aside in a bowl to capture any juices.
  6. Add half of chopped onions to the pot; sauté until colored and softened slightly, ≈ 3 minutes. Transfer to another medium bowl and set aside.
  7. Add half of the remaining poultry pieces; sauté until no longer pink, ≈ 5 minutes. Add to the bowl with the reserved sautéed onions.
  8. Sauté the remaining poultry pieces. After ≈ 5 minutes return the reserved sautéed poultry pieces & onion (but not the breasts & legs) to the pot.
  9. Reduce heat to low. Cover & simmer until poultry releases its juices, about 20 minutes.
  10. While the pieces are simmering, add the salt and stock to another pot and bring to a simmer.
  11. After the pieces have released their juices, add the hot stock, breasts, legs, and bay leaves.
  12. Return to slow simmer. Cover and simmer ≈ 45 minutes for wild birds, ≈ 20 minutes for domestic.
  13. Remove breasts and thighs from kettle; set aside to cool a bit
  14. Strain broth; discard solids.
  15. Separate fat from strained broth. Reserve ≈ 3 Tbsp fat. Might need to add some if using wild birds. Save extra fat for later uses.
  16. Retrieve the breasts & thighs, remove & discard the skin, shred or dice the meat.
  17. Return pot to medium-high heat, add the reserved fat.
  18. Sauté the carrot, celery and remaining raw onion until softened (≈5 minutes). Shorter if you prefer more texture in your veggies.
  19. Add thyme, broth and the diced/shredded meat; Bring back up to simmer.
  20. Add egg noodles and simmer until just tender. Duration can vary – follow the manufacturer’s instructions.
  21. Adjust seasonings, add a little pepper, stir in parsley, give it another minute or so. Remove bay leaves and serve.
  22. Freezes well.