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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