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. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Season to taste and serve.
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate .
For the chicken soup: 3 5-pound roasting chickens. 3 large yellow onions, unpeeled and quartered. 6 carrots, unpeeled and halved. 4 stalks celery with leaves, cut into thirds. 4 parsnips, unpeeled and cut in half (optional) 20 sprigs fresh parsley. 15 sprigs fresh thyme. 20 sprigs fresh dill.
Homemade Chicken Stock from Barefoot Contessa. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in aâ€¦
Mexican Chicken Soup. 4 split (2 whole) chicken breasts, bone in, skin on. Good olive oil. Kosher salt and freshly ground black pepper. 2 cups chopped yellow onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) 4 large garlic cloves, chopped. 2-1/2 quarts chicken stock, preferably.
I made this out of my Barefoot Contessa cookbook yesterday, with just a few changes. Im offering it here as written, since Ina knows best 🙂 The changes I made .
Creamy and wholesome chicken noodle soup complete with homemade chicken stock and lots of vegetables.