Homemade chicken noodle or rice soup?

Okay, I have a whole chicken in my freezer, and I want to make a homemade soup with it. Can someone talk me through it? :lol How do I make chicken stock that isn't oily from the chicken?

When I have made chicken stock, I have put it in the freezer so that the grease comes to the top and then just scooped it off before using it. One chicken makes a lot of stock. :D

Here is a recipe for chicken stock. Then you would need a recipe for chicken soup to put your chicken stock in.

Yields: 1 ½ quarts

Ingredients:


5 pounds chicken bones
1 large onion, peeled and quartered
1 large carrot, cut into thirds
2 celery stalks, cut into thirds
2 large or 4 small leeks, cut in half lengthwise and well washed
2 bay leaves
6 sprigs of fresh flat-leaf parsley
½ teaspoon dried thyme
12 whole black peppercornsPlace all the ingredients in an 8-quart stock pot and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks. Taste after 3 hours for the strength of stock you want. Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Once strained, remove the fat from the stock by stock by skimming with a ladle (see Note). Cool by placing the container of strained stock in an ice water bath, then refrigerate.
The stock will deep for about 1 week in the refrigerator, or freeze in 1 cup batches.

Note:
Another way to defat the sock is to place the cooled stock in the refrigerator overnight. The fat will set on the top an can be easily spooned off.

Variation:
Use a large (5 to 6-pound) roasting chicken in place of the bones. Use the meat for chicken salad or croquettes.