Leftovers: Chicken Ramen Noodle Soup

Dinner Saturday night included two whole can chickens. We had a small amount of meat left and all those bones--perfect for us to make a rich chicken stock for a Sunday supper of chicken ramen noodle soup. I follow the basic recipe for making chicken stock and use a crockpot. The soup could not be more simple: make noodles; heat chicken stock and simmer with chopped bok choy for a few minutes; add leftover chicken; add cooked noodles; serve; enjoy.

Chicken Stock

Remains of a cooked whole chicken

2 bay leaves

Handful of whole peppercorns

3 crushed cloves of garlic

Half an onion

1 carrot

1 celery sprig

1 tbs. fresh rosemary

Filtered water (enough to cover chicken)

Sriracha hot chili sauce, to taste

Cook in crockpot on high for 2 hours. Let sit and skim fat from top with a spoon. Strain broth with a cheesecloth and serve immediately or transfer to a glass jar or bowl and refrigerate for use later in the week.