1. Make Mirepoix
Soup for 8-10 people Up to 5 days ahead:
1 cup of butter
1 cup each of diced carrots, celery, and onions
½ cup minced garlic
Place butter and carrots in thick pot or Dutch oven. On low heat simmer for about 20 minutes until carrots start to soften. Toss in celery, onions and garlic and simmer for 20 more minutes. Cool and place in covered container in fridge (double the batch and freeze half for later)
2. Roast chicken
In roaster pan or dutch oven (high walled) cut in large chunks of 1.5 pounds dark and 1.5 pounds dark meat chicken in the pan
Pour chicken stock over meat to cover ¾ s of it. Place 3 bay leaves on top and cover with plastic and then foil or lid if you have one
Cook until tender and fork can break apart. 300 for 1.5-2.5 hours depending on oven and how thick your pans are
Cool and place in covered container in fridge (double the batch and freeze, juice and all….freeze half for later)
3. Boil 3 cups egg noodles.
Rinse in cold water drain and toss in olive oil
Cool and place in covered container in fridge (don’t double and freeze noodles not great after freezing)
Day of eating bring 16 cups of chicken broth to a boil. Add your premade mirepoix, chicken (skim off the fat and reserve juice for next batch), and noodles. Add celery salt to taste and more garlic if needed.
Yummy soup for your tummies!!!!!