Chicken Noodle Soup | Recipe Cart

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 medium-diced celery (2 stalks)
• 1 cup medium-diced carrots (3 carrots)
• 2 cups wide egg noodles
• 1/4 cup chopped fresh parsley
• 3 5-pound 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