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
