Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup!
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Chicken Noodle Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 13 hr 20 min
Prep: 30 min
Inactive: 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
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup mediumdiced celery (2 stalks)
1 cup mediumdiced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Chicken Stock:

3 5pound 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

Directions

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, 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 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.

Chicken Stock:
Yield: 6 quarts

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

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