Chicken Noodle Soup- Recipe by Ina Garten, serves 6
Sorry I have been missing for almost two weeks. Just recovered from a cold and sinus infection. I am all upbeat and ready to cook!
Since it’s been so cold lately, I decided to make this comforting chicken noodle soup. Roasting the chicken breasts in the oven, chopping a few vegetables and throwing in the egg noodles with store-bought chicken stock makes this soup easy to prepare and delicious! I used to make chicken stock at home but realized it was a very expensive affair. Besides I am always stocking up on the great deals at my local “Publix” supermarket. Buy one, get one free.
I hope you enjoy this soup!
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
2 quarts homemade Chicken Stock – I used store bought chicken stock (2 boxes of 32oz)
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
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
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, 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.
Note: I first added 1 box (32 oz) chicken stock. But felt it could do with some more and added 1 more 32 oz box to it. I prefer my chicken noodle soup to have a lot more broth.