Chicken Noodle Soup (Ina Garten's Recipe) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I made this out of my Barefoot Contessa cookbook yesterday, with just a few changes. I'm offering it here as written, since Ina knows best :) The changes I made were using Turkey carcus for the broth and picking off the turkey meat to add back to the soup. I also added 2 sliced green onions and cooked the veggies longer so they'd be soft. I don't like my veggies crunchy in soup. Delicious and flavorful; you won't be disappointed! Ingredients:
1 whole chicken breast, bone in, skin on |
olive oil |
kosher salt |
fresh ground black pepper |
2 quarts homemade chicken stock |
1 cup medium-diced celery (2 stalks) |
1 cup medium-diced carrot (3 carrots) |
2 cups wide egg noodles |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper.
3. 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.
4. 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.
5. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
6. *I use Goodman's wide egg noodles.
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