It is 19 degrees and snowing on this lazy Sunday afternoon, and we want the smell of chicken noodle soup simmering away in our home to feed us and our souls. There is nothing better than chicken noodle soup on a cold winter day! We are kicking it up a notch by roasting the chicken first to give the soup an intense roasted chicken flavor. Now, this whole recipe will take approximately 4 hours but it is so worth it! Of course you could cheat and buy an already roasted chicken at your supermarket but where is the fun in that? If you do want to save yourself some time, you could skip that step but we feel it really helps meld the flavors together and you are doing so little work (your oven is doing it all) that why not just go for it! Your house will smell so wonderful and we promise you that you will never taste a better chicken noodle soup. We can’t wait…
What is it: Laura Vitale’s Roasted Chicken Noodle Soup recipe: http://www.laurainthekitchen.com/all/episode.php?episodenumber=463&screen=3&sortby=
1 (3 ½ lb) Whole Chicken, rinsed under cold water and dried (make sure the giblets bag is removed)
3 Tbsp of Olive Oil
1 Large Yellow Onion, chopped
3 Large Carrots, peeled and chopped
3 Stalks of Celery, chopped
2 Cloves of Garlic, minced
12 cups of Chicken Stock
1 Tbsp of Poultry Seasoning
¼ cup of Chopped Parsley
¾ cup of White Wine
2 ½ cups of Wide Egg Noodles
1 4”Piece of Fresh Rosemary
Salt and Pepper, to taste
1) Heat the oven to 425 degrees. Drizzle a tiny bit of oil in the bottom of a roasting pan, add the chicken to the roasting pan, drizzle a little oil over the top, season with salt and pepper and place the piece of rosemary in the cavity.
2) Roast the chicken for 1 1/2 hours.
3) In a large heavy duty pot, add 2 Tbsp of the oil and let it preheat over medium heat, add the onions, celery and carrots and season lightly with salt and pepper. Cook the veggies until softened, about 5 to 7 minutes. Add the garlic and cook for an additional 30 seconds.
4) Add the poultry seasoning and cook it stirring constantly for about 10 seconds, add the wine and let it reduce for just a few seconds.
5) Add the roasted chicken to the pot with the veggies, cover with the chicken stock and sprinkle in the parsley, bring to a boil and cover the pot partially and lower the heat to low.
6) Allow the soup to cook for 3 ½ hours.
7) Remove the chicken onto a plate and let it cool slightly. Meanwhile, with a ladle, skim off as much of the fat as possible from the soup base and discard.
8) Once the chicken is cooled enough to handle, discard the skin and shred all the meat.
9) Add the meat to the soup base, increase the heat to medium high and bring the soup to a rolling boil.
10) Add the noodles and cook them according to packaged instructions. Taste for seasoning and adjust if necessary.
The Food Porn:
Oh. My. God. Delicious! This is our go to recipe for chicken noodle soup now. Yes, it takes some time but it is so worth it and this recipe makes so much that we can enjoy it for days. It tastes even better the next day! Just add more chicken stock. The only problem we did encounter is that when you pull the roasted chicken out of the pot after 3 1/2 hours, it was so wonderfully tender that it fell completely apart and T had to spend a LONG time searching the pot for bones (and there were a lot of them in there). It was nearly impossible to pull it out whole. So, be sure to be careful when removing the chicken. You don’t want to have your special someone, kids, or guests to go in for a bite of this delicious soup after waiting all day and have them bite down on a chicken bone, or even worse..choke on one! So be careful. Besides that, this recipe is very simple and the outcome…..oh so good!
Please let us know if you enjoyed this recipe or if you have one you’d like us to review. As always, you can respond in the comments or email us at: firstname.lastname@example.org
Enjoy being snowed in with your honey!
~ T & M