The Mir Poix is now diced, and the Chicken is resting. Time to start the Soup.
There is more fat in the pan than we need so I remove the fat while trying not to remove the solids. I need a couple tablespoons of fat left in the pan to saute the Mir Poix, and then build the Roux.
The Mir Poix goes into the Fond to saute over medium low heat. We don't want to fry the vegetables. This is also hydrating the Spice, and Chicken bits that are left in the Fond, expanding the flavor. This is where real soup is different that those quick soups. The fat is used, and combined with flour to make the Roux. They call it Soup Base for a reason. The Fond makes it real soup.
While the Mir Poix is sauteing, add the seasoning , and flavoring. I added Sea Salt, Black Pepper, and dried Oregano. Again, the seasoning, and flavoring are a matter of taste, and you can add what you like. Then I added about two tablespoons of flour to transform the Fond into a Roux. The flour will soak up the fat, and together they will thicken the soup base. This is the solid hearty soup base I needed for the cold day...
I added two cups of Chicken Stock, and let the mixture come up to a simmer. As the mixture begins simmering it will start to thicken. If the mixture gets too thick, add a little water to thin it out.
OK, back to the Chicken. I removed the skins from the Chicken, sliced them into strips, and put them in a baking pan to finish them. The Chicken meat gets pulled off the bone, and roughly diced for the Soup. The Chincharrone con Pollo get baked in the oven for another five minutes to crisp them up.
The Sourdough is done cooking. I prepared about 1.5 dry cups of Egg Noodles for the Soup, they just finished. The Chincharrone con Pollo just came out of the oven. Time to Assemble the Fried Chicken Noodle Soup.
Noodles go into the Soup.
Chicken goes into the Soup.
Mix well, add to bowl. Chincharrone con Pollo on the side, with crusty sourdough bread...