Ingredients
- 1 whole (2 split) chicken breast, bone in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 quarts homemade Chicken Stock (see recipe)
- 1 cup medium-diced celery (2 stalks)
- 1 cup medium-diced carrots (3 carrots)
- 2 cups wide egg noodles
- 1/4 cup chopped fresh parsley
Directions
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:
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
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. Yield: 6 quarts.
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By Skipper Girl
on March 18, 2013
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Yes ma'am, Ina makes me look good once again! Going to the "trouble" of making the stock and baking the chicken is SO worth the effort. I also cooked my noodles separately.
Y.U.M.
By siuan1
on March 02, 2013
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I also cooked the carrots and celery a bit longer. I need to be a bit more frugal, so I used 2 chickens and used that meat for the soup. Love the lovely smell in the house as it cooks! Love the wonderful taste of the soup! Great recipe!
By moorew958@yahoo.com
Delray Beach, FL
on February 27, 2013
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This is a fantastic soup and I wonder why no one else mentioned Ina using 3 whole chickens to make her stock? I cooked the noodles separately and used my own stock made with one roasted chicken for even more flavor. Served it at a dinner party this weekend everyone loved it and wanted more!
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