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PUT ALL ABOVE IN A 16-20 QT STOCKPOT. ADD 7 QTS WATER AND BOIL. FOR 4 HOURS, SIMMER UNCOVERED. STRAIN AND KEEP THE LIQUID. CHILL OVERNIGHT. REMOVE FAT ON TOP. USE OR FREEZE UP TO 3 MONTHS.
PUT CHICKEN ON A BAKING PAN AND RUB WITH EVOO AND SEASON WITH SALT AND PEPPER. ROAST IN A 350 DEGREE OVEN FOR 35-40 MINUTES UNTIL COOKED. SHRED MEAT.
SIMMER THE CHICKEN STOCK IN A SOUP POT AND ADD CELERY, CARROTS AND NOODLES FOR ABOUT 10 MINUTES UNTIL NOODLES ARE AL DENTE. ADD CHICKEN AND PARSLEY AND HEAT UP. SEASON WITH SALT AND PEPPER.
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stevemur 8 months agoLooks great! Would really appreciate it if you post in mixed case, not all uppercase. (On the internet, many/most people interpret all upper case as shouting.)
krisnelson 1 year agoGood basic chicken stock and soup recipe. The kids love it.
lhkelsey 3 years agoYUMMY [I posted this recipe.]