The top photo is a roasted herb, lemon and garlic chicken with roasted vegetables.
For the soup, I collected all of the salvageable leftover chicken and placed it the fridge to add later on. For the broth, I boiled the carcus in a pot of water with the leftover roasted vegetables (for added nutrition and flavour), various spices, salt, onion and garlic for about three hours. I then strained out all of the solids and voila, a hearty, flavourful broth for the base of my comforting chicken noodle soup. To the broth I added more garlic and spices, chopped carrots, celery, onion, zucchini and of course, my leftover chicken. After boiling for another hour or so (or at least until vegetables softened), I added the noodles and let simmer until cooked.
Lastly, I had some leftover buttermilk to use up, so I decided to make some fluffy buttermilk biscuits to accompany the soup! Happy November everyone!