Roasted Chicken-Noodle Soup
Makes 8 servings
l whole broiler fryer, about 3 lbs.
1 tsp. salt, divided
1/2 tsp. black pepper, divided
3 medium carrots, each pared and cut into 4 pieces
2 medium onions, each cut into 4 pieces
2 ribs celery, each cut into 3 pieces
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
l can (8 oz.) corn kernels
8 oz. wide egg noodles
For roasted chicken, rinse chicken and pat dry. Sprinkle cavity with half the salt and pepper. Cut lemon in half; squeeze half of lemon into chicken cavity then place in cavity. In OvenWorks™ 3-quart Oval Casserole, place chicken breast-side down. Cover and microwave on High 10 minutes. Turn chicken breast-side up; add carrots, onions and celery to casserole then sprinkle the herbs and the remaining salt and pepper and squeeze remaining lemon half over all. Re-cover and microwave on High 15-20 minutes until vegetables are crisp-tender.
Preheat oven to 400º F. Remove casserole cover and bake chicken 10-15 minutes until skin is lightly crisped and browned and vegetables are tender. Remove chicken and vegetables to inverted casserole cover. Let chicken stand until cool enough to handle. Place casserole in refrigerator or freezer to bring fat to surface. When fat has congealed, skim and discard fat from surface.
For chicken soup, remove chicken to a cutting board; cut wings and legs from chicken, then remove breast meat. Separate and discard skin and bones from chicken parts; if needed, cut chicken meat and cooked vegetables into bite-size pieces. Place chicken meat into the casserole cover with vegetables; set aside.
To skimmed juices in casserole, add the chicken carcass and 3 cups water. Microwave on High 15 minutes. While chicken is cooking, in large pot of boiling, salted water, cook noodles as package directs. Drain into and set aside.
Remove and discard chicken carcass from casserole. Add the reserved chicken meat and vegetables, the corn and drained noodles. Check seasonings and adjust to taste. Microwave on High 3-5 minutes until heated through.