Roasted Chicken Noodle Soup w Roasted Chicken and Rich Chicken StockFrom jo_jo_ba 3 years ago
- salt and black pepper shopping list
- 1 medium acorn squash, unpeeled, cut into chunks shopping list
- 2 leeks, cut into 2" pieces shopping list
- 5 stalks celery, cut into 2" pieces shopping list
- ½ lb button mushrooms shopping list
- ½ tbsp olive oil shopping list
- ½ large onion, cut into chunks shopping list
- 1 head garlic (about 20 cloves), cloves peeled but left whole shopping list
- 1 ½ cups celery leaves shopping list
- 2 sprigs thyme shopping list
- 1 unwaxed lemon, cut in eighths shopping list
- 1 (3-4 lb) chicken, washed and patted dry shopping list
- 2 cloves garlic, cut into slivers shopping list
- 1 tbsp olive oil, divided shopping list
- 2 lbs bone-in chicken backs shopping list
- 2 bay leaves shopping list
- ¼ cup whole peppercorns shopping list
- 1 cup dry white wine shopping list
- 6 quarts cold water shopping list
- --- shopping list
- 1 tsp olive oil shopping list
- ¼ large onion, thinly sliced shopping list
- ½ small butternut squash, peeled and diced shopping list
- 2 stalks celery, diced shopping list
- ½ red pepper, diced shopping list
- 1 leek, washed and sliced thinly shopping list
- 6 cups prepared chicken stock shopping list
- 2 cups water shopping list
- 1 sprig thyme, de-stemmed shopping list
- ½ tsp dried basil shopping list
- ½ cup frozen green peas shopping list
- 13 oz diced cooked meat from the stock chicken shopping list
- 4 oz dried soba (or whole wheat) noodles, broken in half shopping list
How to make it
- --Roasted Chicken--
- Preheat oven to 425F.
- In a deep roasting pan, stir together squash, leeks, celery and mushrooms. Spread in an even layer on the bottom of the pan, drizzle with ½ tbsp of olive oil and season with salt and pepper.
- In a bowl, combine the onion, whole garlic cloves, celery leaves, thyme, lemon, salt and pepper. Toss well.
- Stuff the cavity of the chicken with the mixture, add any remaining stuffing to the roasting pan with the vegetables.
- Make slits into the skin of the chicken all over (do not penetrate the meat), stuff each with a sliver of garlic.
- Rub the outer skin of the chicken with olive oil and and lightly season with salt and pepper.
- Tie the legs together, and set the chicken breast side up on top of the vegetables in the roasting pan.
- Roast for 15 minutes, then reduce the heat to 350F and baste with the pan juices.
- Continue roasting the chicken, basting every 15 minutes, until the juices run clear - a total of 45 minutes plus 7 minutes per pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time).
- Remove from the oven and move chicken to a plate or board. Cool chicken until easily handled if making stock (reserve stuffing, minus the lemon pieces). If serving as a roasted chicken dinner, tent with foil and rest 10 minutes before carving.
- Return remaining vegetables to the oven, raise the heat to 450F and roast a further 30 minutes.
- Either serve roasted vegetables with chicken or proceed with stock recipe.
- --Roasted Chicken and Vegetable Stock--
- Preheat oven to 450F.
- With your hands (I find it easiest), remove the majority of the meat from the chicken bones.
- Place the bones in a roasting pan or rectangular pan with chicken backs, spray with canola oil.
- Roast for 40 minutes.
- Add the roasted bones, reserved roasted vegetables, roasted chicken stuffing, bay leaves, and peppercorns to a large stockpot.
- To the pan that held the roasted chicken, add wine and bring to a simmer, stirring to dislodge the pan juices and roasted bits from the bottom. Add to the stockpot along with the water.
- Bring to a boil, then immediately reduce heat to a low simmer and cook, partially covered, for 5 hours. Skim the surface of any foam or scum and stir every hour.
- After 5 hours, remove from the heat and strain into a clean pot.
- Place back on the stove over high heat.
- Cook until slightly reduced, about 45 minutes, stirring occasionally.
- Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
- --Roasted Chicken Noodle Soup--
- Heat olive oil in a large pot over medium heat.
- Add onion and squash. Cook, stirring frequently, 10-12 minutes.
- Add celery, red pepper and leek. Cook, stirring, 5-6 minutes.
- Stir in chicken stock and water, then add herbs.
- Bring to a boil, then reduce heat and simmer 30 minutes.
- Stir in frozen peas, chicken meat and noodles.
- Simmer until noodles are cooked, about 4-5 minutes.
The Cookjo_jo_ba Oshawa, CA
The Rating3 people
Wowzers, Jo Jo Ba!! I think I could live on soup. I know I could eat it every day.
Thanks for posting. ^5!!windy1950 in Flint loved it
Truly a post of love. Thanks for taking the time to post. Definite 5 forks and wonderful picures.mystic_river1 in Bradenton loved it
I bet it is worth all of the work!! ^5a1patti in Salem loved it
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