4batcheshomemade noodlesSee the blog for this recipe
8quartschicken stockI will ONLY use Kitchen Basics
2tbspblack pepper for roasting the chicken
2tbspsaltfor roasting the chicken
2tbspgranulated garlicfor roasting the chicken
2tbsponion powderfor roasting the chicken
1tbspolive oilfor roasting the chicken
1/4cupwaterfor roasting the chicken
10ozfinely diced celery
in a large deep roasting pan up the water and the chickens in the pan and rub with the olive oil. Season with salt, pepper, garlic, and onion. Cover pan tightly with COMMERCIAL plastic wrap. (DO NOT USE GLAD OR THE STUFF FROM THE GROCERY STORE IT WILL MELT) . I get mine from SAM'S Club. Cover that tightly with heavy duty foil. Roast in the oven at 225 degrees for 4 hours.
When tender and the internal temp is at least 165 degrees. let this cool and then debone. Save the meat and the stoke in the pan. you could boil the bones and make some homemade stock as well, but not needed for this.
in a skillet combine the carrots and celery to cook on medium heat until tender and put to the side
in a large stock pot place the Kitchen Basics stock, and the stock from the roasted chicken. Add the seasons and bring to a boil.
Add noodles slowly and cook until tender about 20 minutes or so.
Add Carrots, celery and chicken. Cook an additional 10 Minutes
You may need adjust the stock to get the consistancey you would like
This is better refrigerated over night and reheated, giving the seasons time to flavor through. This also freezes very well.