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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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