"Forget canned soup-this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry."
1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles*
1/4 cup chopped fresh parsley
Preheat the oven to 350 degrees F.
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.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and 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.
*I use Goodman's wide egg noodles.
Serves 6
from Barefoot Contessa Family Style