Time to do a little cookin'

We're well into fall and the colors are gorgeous. With cooler evenings we are provided with the opportunity to cook a bit more hearty than we do in the summer. So, it is time for meals made from homemade chicken soup. Here's the finished product with egg noodles. One can also use rice in place of the noodles. We cook a soup base and add the noodles or rice just before eating.

Here's how we prepare the soup base. 

Step One. Prepare onion, carrots and celery. Cut the fryer up, removing breast meat from the bone, and separating the small parts (breastbones, rib cage, back and wings).

Step two, Cook the small parts in olive oil with turmeric and paprika. Remove and set aside to cool slightly. .

Step three. Separate the legs from the thighs. Then cook the breasts, thighs, legs in olive oil with turmeric and paprika. 

Step four. Add two cans of chicken broth (about 30 ounces) of stock, and two cans of water. Add the carrots and celery, salt, parsley and celery seed. Note: season to taste. 

Then add the cheesecloth bag of small parts. Bring to a boil and reduce to simmer. Add additional liquid if necessary to cover all the ingredients. Allow to simmer at a low boil for an hour. 

Step six. Remove the bag of small parts and allow to cool. . 

Step 7. Allow the chicken to cook until is falls from the bones. Remove from heat and then debone the chicken and remove any bones and any skin from the soup. Take the contents of the cheesecloth bag and remove any meat from the bones and add the meat to the crock pot. Discard any bones, skin and the cheese cloth. 

Step 8. Put the crock pot on high and allow to cook for another hour, It should look like this. Take a taste and add seasoning if desired. \

Step 9. Prepare egg noodles or rice. Place in individual bowls and ladle the soup over the noodles or rice. Add parseley and serve.