From inthekitchenwithkath.com
(Adapted from a recipe in La Leche League’s Whole Foods for the Whole Family)
8 generous servings
For the chicken:
1 whole chicken
2 cups water
For the broth:
1 carrot, cut into 4 pieces
½ medium onion, cut into 4 pieces
1 stalk of celery, cut into 4 pieces
Broth from the roasting pan
8 cups water
1 teaspoon salt
Cheesecloth for straining
For the soup:
2 tablespoons butter
½ pound carrots, chopped (about 4 medium)
1 medium onion, chopped
4 – 5 stalks celery, chopped
Chicken meat, cut into bite-sized pieces
6 ounces noodles
1. Preheat the oven to 325˚.
2. Put the chicken breast-side down in a 9x13-inch baking dish.
3. Add 2 cups water to the baking dish.
4. Roast the chicken uncovered for 2 hours.
5. Pour the broth from the pan into a large pot. Let the chicken cool off until it’s cool enough to handle.
6. Remove the skin from the chicken and add it to the pot with the broth. Take the chicken meat off the bones and add the bones to the pot.
7. Cut the chicken meat into bite-sized pieces; cover and refrigerate until ready to use.
8. Add the carrot, onion, celery stalk (all cut into 4 pieces), 8 cups of water, and salt to the pot. Bring to a boil; reduce heat, cover, and simmer for 1 hour.
9. Remove the vegetables from the broth and discard them. Line a strainer with cheesecloth and strain the broth into measuring cups or other pans.
10. Melt the butter in a large pot (you could use the same one you used for the broth).
11. Add the chopped carrots, onion, and celery. Cook until the vegetables are starting to soften, 5 – 10 minutes.
12. Add the reserved broth and the chicken. Bring to a boil; reduce heat, cover, and simmer for 40 minutes.
13. Add the noodles and simmer for 20 minutes.
14. Season to taste with salt and pepper. (I added another teaspoon of salt.)