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1
Season chicken breasts with salt and pepper.
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2
Roast chicken breasts with large chunk-veggies in a large dutch at 400F until done, 35-45 minutes.
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3
Remove chicken from pan and cool.
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4
Remove meat from breasts and reserve.
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5
Place skin and bones back into the dutch oven.
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6
Place pan back on stove over a medium heat, stirring occasionally until contents are well browned.
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7
Add small amount of water to pan and bring to a boil, stir to remove all brown bits from the bottom of the pan.
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8
Add remaining water and peppercorns, bring to a boil, reduce to simmer and cook, partially covered, for 1 1/2 - 2 hours.
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9
Skim as required.
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10
Add more water if level gets too low.
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11
You can add any other herbs that you like at this time.
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12
I like thyme and basil, but nothing is required.
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13
Remove dutch oven from heat, skim fat off surface and strain liquid into a soup pot.
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14
Place soup pot over medium heat and bring stock to a boil.
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15
Add chopped veggies and parsley and lower heat to maintain a good rolling boil.
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16
Cook for 15-20 minutes, or until veggies are tender and sweet.
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17
Lower heat to simmer.
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18
Adjust water to suit your own tastes add more if you want more, weaker, broth.
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19
If desired add some frozen vegetables at this time.
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20
A bit of corn and lima beans are good, While the veggies are boiling chop reserved chicken and prepare your noodles.
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21
Add chicken to pot and stir.
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22
Don't add the chicken too early or it will be shredded.
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23
Adjust seasoning.
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24
Place noodles or rice in bottom of a soup bowl, ladle a generous amount of soup over it.
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25
Don't add your rice/pasta to the main soup bowl--it will quickly over cook and become mush (and ruin all your leftovers!
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26
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