A comforting and flavorful soup made from leftover chicken carcass, perfect for a cozy meal.
Place the chicken carcass, onion, carrots, celery, dill, garlic, and potatoes into a large pot.
Breaking the carcass into smaller pieces can help it fit better in the pot and release more flavor.
Add enough water to cover the ingredients and bring to a boil.
Skim off any foam that rises to the surface for a clearer broth.
Reduce the heat and let the soup simmer for 2 hours.
Stir occasionally to ensure even cooking and prevent sticking.
Strain the soup through a strainer into another pot, discarding the solids.
Use a fine-mesh strainer for a smoother broth.
Add the zucchini and egg noodles to the strained broth and simmer for 15 minutes.
Stir occasionally to prevent the noodles from clumping together.
Season the soup with salt and pepper to taste.
Taste the soup before adding seasoning to avoid over-salting.
Serve the soup hot, garnished with fresh dill if desired.
Pair with a slice of crusty bread for a complete meal.
