MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ina Garten's Chicken Soup
Categories: Poultry, Vegetables, Pasta, Herbs
Yield: 7 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 Medium-diced celery
1 c Medium-diced carrots
2 c Wide egg noodles
1/4 c Chopped fresh parsley

MMMMM-----------------------CHICKEN STOCK----------------------------
3 (5 lb ea) roasting chickens
3 lg Yellow onions; unpeeled,
- quartered
6 Carrots; unpeeled, halved
4 Celery ribs w/leaves; cut in
- thirds
4 Parsnips; unpeeled, cut in
- half (opt)
20 Sprigs fresh parsley
15 Sprigs fresh thyme
20 Sprigs fresh dill
1 Head garlic; unpeeled, cut
- in half 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 (16-20 quarts).
Add 7 quarts 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 @ 350oF/175oC.

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.

Ina Garten Recipe

Presented by Lauren Habermehl

Makes: 6 - 8 servings

RECIPE FROM: https://www.tasteofhome.com

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