MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ina Garten's Chicken Soup
 Categories: Poultry, Vegetables, Pasta, Herbs
      Yield: 6 Servings

      1    Whole chicken breast;
           - bone-in, skin on
           Olive oil
           Salt & fresh ground pepper
      2 qt Homemade chicken stock
           - (below) or store-bought
      1 c  Celery; medium-diced
      1 c  Carrots; medium-diced
      2 c  Wide egg noodles
    1/4 c  Fresh parsley; chopped

MMMMM-----------------------CHICKEN STOCK----------------------------
      3    Roasting chickens (5 lb ea)
      3 lg Yellow onions; unpeeled,
           - quartered
      6    Carrots; unpeeled, halved
      4    Celery ribs wih leaves;
           - cut in 3rds
      4    Parsnips; unpeeled, cut in
           - half (optional)
     20    Fresh parsley sprigs
     15    Fresh thyme sprigs
     20    Fresh dill sprigs
      1    Garlic head; unpeeled,
           - halved crosswise
      2 tb Kosher salt
      2 ts Whole black peppercorns

  If you would like to use store-bought stock, proceed to Step 2 of
  the recipe.

  The day before you make the soup, place the stock ingredients in an
  extra large stockpot (16 to 20 qt). Add 7 qt of water and bring to
  a boil. Simmer uncovered for 4 hours. After 4 hours, strain the
  contents of the pot and discard the solids (reserve the chicken
  meat for one of these fab chicken recipes).

  Chill overnight, then skim the surface to remove any fat. Use
  immediately for the soup and pack any extra stock in containers for
  future use.

  Set the oven @ 350°F/175°C.

  Rub each bone-in chicken breast generously with olive oil on all
  sides and then season with salt and pepper. Place on a sheet pan.

  Roast for 35 to 40 minutes, until the breasts are fully cooked.

  Let the chicken cool, then remove the meat from the bones, reserve
  the skin, and shred or dice the chicken meat according to your
  preference. (If you have too much, save it and the skin for your
  pet(s).)

  In a large pot, bring the chicken stock to a simmer, then toss in
  the celery, carrots, and noodles. Simmer until the vegetables are
  tender, and the noodles are al dente; about 8 to 10 minutes.

  Stir in the cooked chicken breast and parsley. Let everything cook
  for a few minutes until heated evenly. Season to taste.

  Serve in bowls with soup crackers or other tasty soup toppers.

  Recipe by Ina Garten

  Presented by Lauren Habermehl

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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