Chicken Noodle Soup

Serves 6

2 split chicken breasts, bone in, skin on

Olive oil

Kosher salt

Freshly ground black pepper

2 quarts chicken stock

1 cup medium dice celery – about 2 stalks

1 cup medium diced carrots – about 3

3 cloves garlic, minced

1 small yellow onion, finely chopped

2 cups wide egg noodles

¼ cup chopped fresh parsley


Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through.

When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Heat a large saucepan over medium high heat and add 1 tablespoon of olive oil. When the oil is hot, add the celery, carrots, garlic and onion. Saute the vegetables until they are softened, 2 to 3 minutes. Add the stock and bring to a simmer. Add the noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.

 Season to taste and serve!

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