CHICKEN SOUP STOCK RECIPE RECIPES

Name: Chicken Noodle Soup
Prep time: 30 min
Cook time: 4 h 50 min
Total time: 13 h 20 min
Yield: 6 servings
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

CHICKEN NOODLE SOUP RECIPE | INA GARTEN | FOOD NETWORK

Chicken Noodle Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 13 hours 20 minutes

Prep Time 30 minutes

Cook Time 4 hours 50 minutes

Yield 6 servings

Number Of Ingredients 20

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

Steps:

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. 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.
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. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK

Mexican Chicken Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Steps:

Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

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