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You need FOR SOUP STOCK.
You need to prepare 3 to 4 pound whole chicken.
You need to prepare onions, cut in fourths.
You need to prepare chicken wings.
You need carrots, cut in 2 inch pieces.
Prepare celery stalks cut in 2 inch pieces.
You need whole peeled garlic cloves.
Provide ounce chunk of romamo cheese, cut in half.
You need dry rosemary.
You need dryed thyme.
Use poultry seasoning.
Provide bay leaf.
Provide whole peppercorns or 1/2 teaoon lack pepper.
Provide dry white wine.
Provide to 10 cups no or low sodium chicken broth.
You need to prepare olive oil for roasting pan..
Prepare FINISHED SOUP.
You need to prepare boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached.
You need to prepare slices pepperoni.
Provide carrots, sliced.
Use celery stalks, cut in 2 inch pieces.
Use large onion, chopped.
You need to prepare stalks bok Choy with some tender green leaves, cut into 1 inch pieces.
You need heavy cream.
Provide hot sauce, such as Franks brand.
You need to prepare dry medium egg noodles, cooked and drained.
Provide GARNISH SOUP.
Prepare romano or parmesan cheese, gratec.
You need sliced green onions.
You need salt, pepper and hot sauce. Taste to adjust these seasonings.

MAKE CHICKEN STOCK.
Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan..
Roast about 30 minutes until.browned.
Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up.any bits and boil.until.just a couple of tablespoons are left.pour into stockpot with chicken...
To stockpot add vegetables, romano cheese and seasonings.
Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam.that comes to the top for the first 30 minutes.
Strain stock into clean pan, discard solids and chill.stock overnight.
Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! ).
Bring stock to a simmer, add cream and finish soup..
TO FINISH SOUP.
In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end..
Remove chicken breasts from white marinade and pat dry https://cookpad.com/us/recipes/347418-white-marinade-and-barbeque-sauce-for-meat-and-seafood.
Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through..
Remove to a plate to rest 10 minutes then cut into bite size pieces.
Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes.
Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through..
Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed.
NOTE,This soup can be made without the cream for a more classic chicken noodle soup.

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