One large carrot peeled and diced. One stalk of celery diced. One quarter to one third of a white onion cut into strips. 3 baked bone in skin on chicken breasts.
Earlier in the evening I baked the chicken. I sprayed the glass baking dish with avocado oil spray. I added the chicken and sprayed the top of each chicken breast before I sprinkled approximately 1 1/2 tsp of Fresco Spice Blends Penney’s Little Italy over the tops. Baked uncovered at 375 for 35 minutes
Back to the stock. Add water to cover about 8 cups. A splash of Reisling leftover from our son’s wedding weekend ❤️ probably 1/4 cup or less. If you are doing dry January skip the wine. Cover and cook on low for 10 hours overnight or whenever you have 10 hours to spare. Wake up to chicken broth and the beginning of a nice chicken soup.
I’m going to take the skin off and debone the chicken later today and dump it all (minus the bones and skin) in a stock pot on the stove to simmer and smell nice until dinner! I will also add in more carrots that are peeled and diced, diced celery, and some minced garlic and maybe ginger briefly sautéed in a little olive oil or butter.
Add more water throughout the day when you think it needs more.
Add the noodles at in the last 10 minutes of cooking when you’ve brought the soup to a boil. Follow the package directions for the noodles that you choose. That’s dinner!
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