Total:
13 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
13 hr 20 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Chicken Stock:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.

Season to taste and serve.

Chicken Stock:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. 

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Anne Burrell

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Vietnamese Noodle Soup

Recipe courtesy of Food Network Kitchen

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Quick Chicken Tortellini Soup

Recipe courtesy of Jeff Mauro

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking