Ingredient

Roasted Chicken:

• 1 (4 pound) whole chicken, cut into pieces
• 4 teaspoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 2 medium carrots, cut into 2-inch pieces
• 1 medium onion, quartered
• 1 head garlic, cut in half lengthwise
• 1 cup cold water

Stock:

• 10 cups cold water
• 3 medium carrots, cut into 2-inch pieces
• 3 stalks celery, cut into 2-inch pieces
• 1 medium onion, quartered
• ½ bunch parsley stems
• 1 large bay leaf

Soup:

• 2 tablespoons butter
• 2 teaspoons olive oil
• 2 medium carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon kosher salt, or more to taste
• ½ teaspoon ground black pepper, or more to taste
• 2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
• 1 (8 ounce) package egg noodles
• 3 tablespoons finely chopped fresh parsley

Direction

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
4. Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
5. Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.