1 frying chicken, whole
1 Tablespoon olive oil
2 packages Ramen Chicken Noodles
1 onion, chopped
2 carrots, peeled and chopped
2 Celery stalks, chopped
2 quarts water
salt and pepper
Brown your chicken in a 6 to 8 quart pot heated with 1 tablespoon of olive oil. As each side of your chicken browns, turn with a spatula and tongs. Add your chopped onion, carrots and celery around your browned chicken. Scrape the vegetables as they caramelize releasing their flavorful aroma. Season to taste with salt and pepper. Now add your 2 quarts of water to the pot and scrape the bottom to de-glaze the savory fawn developed. Your chicken should be covered with water. Bring to a simmer, cover and lower heat to maintain this simmer for one hour. Carefully remove your tender cooked chicken from your now developed stock using a spatula and tongs. Let the chicken cool until you can handle it. Now remove skin and bones using your hands. Chop or shred the meat into soup sized pieces and add back to your stock. Add the contents of 2 packages of Ramen Chicken Noodles along with the seasoning packs. Simmer until your noodles are cooked as per package directions.
Makes about 3 quarts of Real Chicken Soup that you can serve or refrigerate.
