Monday, February 15, 2010
Roasted Chicken Noodle Soup!
2 packs of bone-in chicken breast- bake then pick meat off bones
3 lb bag of carrots- peeled and 1 inch dice
1 stalk of celery-1 inch dice (I think stalk refers to whole celery bunch and rib means 1 section. Does Any one agree?)
2 onions- small dice
1 carton of white button mushrooms- sliced
2 tablespoons of garlic powder
2 tablespoons of Kosher salt
2 tablespoons of black pepper- mix these last three spices to make a spice blend
1 tablespoon red pepper flake
8 cups chicken stock- homemade or no/low salt box
2 bags of egg noodles
1/2 cup parsley- minced
Sprinkle chicken with half the spice mixture and bake on a foil lined pan on 400 degrees until Golden Brown and delicious. Pick chicken off of bones. Heat chicken stock in a large pot add meat, veggies, herbs, and remaining spices. When it comes to a rolling boil add noodle cook for 10 mins.. The noodles should be tender. Cut heat to as low as it will go and simmer for 30 mins..
I think roasting the chicken really makes the soup richer. It lends a bold chicken punch. The chicken is also really tender and has far superior texture. I hope you try this recipe. Remember, you can Rock That Plate!