Chicken noodle soup with roasted chicken
Laura in the Kitchen · ♥ 6.5K likes · 222.5K views · 14 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- olive oil
- salt
- pepper
Set the whole chicken in a cast iron skillet over a halved onion; rub with a little olive oil and season heavily with salt and pepper.
Roast about an hour, until deep golden brown (a little less than an hour here), rendering out the fat.
- 2 whole onions
- 4 whole parsnips
- carrot
- celery
- parsley
- 1 head garlic
- salt
- pepper
- water
Meanwhile fill a big stock pot, not too full of water, with halved skin-on onions, parsnips, rough-chopped carrot, celery, parsley and a whole head of garlic. Season generously with salt and pepper.
Add the roasted chicken and a bit more water; simmer about two hours, turning the chicken so it stays submerged.
Remove the chicken and fish out the spent vegetables.
- rainbow carrots
- parsnips
- celery
Discard the skin, pull the meat off the bone and shred, using all the dark meat. Dice fresh carrots, parsnips and celery.
- salt
- pepper
Bring the broth to a gentle boil, add the fresh vegetables and chicken, and simmer about 20 minutes; season with a bit more salt and pepper.
- 3–4 oz egg noodles
Add the egg noodles to the broth and cook about five minutes (or cook them separately if storing the soup).
- fresh chives
- fresh parsley
- fresh dill
Finely chop chives, parsley and dill and top each bowl with a handful.