Roasted Chicken with Chicken Soup

Roasted Chicken

Preheat oven to 400 degrees

Ingredients

1 whole chicken cut up

Olive oil, about 1 tablespoon

Salt and pepper

Paprika

Onion powder

Garlic powder

Fresh chopped rosemary, about 1 teaspoon

Breadcrumbs, about 1 tablespoon (optional)

Directions 

Place chicken in a large bowl. 

Add the rest of the ingredients except the breadcrumbs and mix well. Add breadcrumbs and toss just to coat.

Line foil wrap on a baking pan (for easy clean up) and place chicken on it.

Bake for about 1 hour till nicely golden brown.

Simple Chicken Soup

What to do with the chicken back and wing tips? Why make chicken broth with it!

Ingredients

About 6 cups water
Chicken back and wing tips

1 large carrot cut into thirds

2 celery stalks cut in half

1 small onion cut in half

2 sprig parsley (and more for garnish)

Salt and pepper

1 egg

Parmesan cheese

Directions

Add water and chicken to saucepan and bring to a boil skimming off the fat.

Add rest of the ingredients and bring to a boil. Reduce to a simmer and partially cover with lid and cook about 2 hours. Just before the end of the cooking time of broth, cook noodles till al dente, strain.

Strain the broth, return to saucepan along with the carrots, add noodles and bring to a boil. In a bowl, beat egg adding desired amount of parmesan cheese and add parsley garnish. Add to broth stirring immediately with a fork to break egg up. Turn heat off and let sit for a few minutes before serving because it will be very hot!

If you wish add a tossed salad for a complete nutritional meal!
#roastedchicken #chickenbroth #homemademeals.
Recipies courtesy of Foodie Fran