Ina utilizes her own rich homemade stock to make a hearty Chicken Noodle Soup!
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Chicken Noodle Soup
RECIPE THANKS TO INA GARTEN
Level: Easy
Total: 13 hr 20 min
Preparation: 30 minutes
Non-active: 8 hr
Cook: 4 hr 50 min
Yield: 6 servings

Ingredients

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Newly 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.

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, halved (optional).
20 sprigs fresh parsley.
15 sprigs fresh thyme.
20 sprigs fresh dill.
1 head garlic, unpeeled, halved crosswise.
2 tablespoons kosher salt.
2 teaspoons whole black peppercorns.

Instructions.

Pre-heat 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, up until cooked through. When cool enough to deal with, get rid of 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 revealed for about 10 minutes, until the noodles are cooked. Add the prepared chicken meat and parsley and heat through.

Season to taste and serve.

Chicken Stock:.
Yield: 6 quarts.

Location the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and spices in a 16- to 20-quart stockpot. Include 7 quarts of water and give a boil. Simmer revealed for 4 hours. Strain the entire contents of the pot through a colander and dispose of the solids. Chill the stock overnight. The next day, remove the surface area fat. Use instantly or pack in containers and freeze for as much as 3 months.

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Ina Garten's Chicken Noodle Soup|Barefoot Contessa|Food Network.