Tuesday, June 7, 2011

Baked Chicken and Chicken Soup

Did you know that buying a whole chicken to bake is a real cost-saver! Why you ask? Simply because you can produce two meals from one bird! And this particular recipe that I will show you is actually two different recipes which work together to create two meals from one whole chicken. This is a very clever recipe I've learnt so read it.

The baked chicken is a light, healthy meat with very little added fats, preservatives, or any sticky sauces and marinades. It is a great dish to serve to a group of guests, because it is pretty much universally delicious. And you know for sure that you won't be leaving anybody out.

Chicken soup is wonderful when it is homemade. Using your own chicken, noodles, vegetables, and spices makes a soup that is so much better than any store-bought food that you may never buy another can of soup again.


1 whole chicken
2 carrots
2 stalks of celery
2 c. of noodles
1 small onion
1 Tbsp. rosemary
1 tsp. basil
1 cube of chicken bullion


1- Pre-heat your oven to 350?F.
2- Remove the giblets from the chicken.
3- For a lighter meal, remove the chicken's skin. For a delicious meal, leave the skin in place. To add flavor  along with fat, rub a half-stick of butter over the chicken, under its skin.
4- Place the chicken in a baking pan and place it in the oven.
5- Bake the chicken for 25-45 minutes, depending on your preference.
6- Serve and eat the chicken, but do NOT throw away the uneaten portions.
7- Place unused chicken into a pan with 2 cups of water.
8- Boil the chicken for about five minutes.
9- Place the chicken in the refrigerator.

--The Following Day--
10- The meat on the chicken will be easily separated from the bones, because of the boiling the night before. Remove it and put it into a pot along with four cups of water and any other left over meat.
11- Bring 6 cups of water to a rolling boil and add the noodles.
12- Begin heating the chicken and water on high heat.
13- Place the rosemary, basil, and bullion into the chicken and water.
14- Chop the carrots and celery and put them into the soup mix.

15- Bring the soup to a boil and leave for 2-10 minutes, depending on how soft you would want the vegetables to become.

16- Drain the noodles, add them to the soup, and you're ready to serve.

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