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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   
       
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