By Tracey
Chicken Noodle Soup
from Barefoot Contessa Family Style by Ina Garten
Ingredients:
- 1 whole (2 split) chicken breast, bone-in, skin on
- olive oil
- kosher salt and freshly ground black pepper
- 2 quarts (8 cups) chicken stock
- 1 cup medium-diced celery (about 2 stalks)
- 1 cup medium-diced carrots (about 3 carrots)
- 2 cups egg noodles
- 1/4 cup chopped fresh parsley
Directions:
Preheat oven to 350 F.
Place the chicken breasts on a baking sheet lined with aluminum foil (for easier cleanup). Rub the skin with olive oil then sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, or until the chicken is cooked through. When the chicken is cool, remove the meat from bones, discard the skin and shred the chicken into bite-size pieces.
In a large pot, bring the chicken stock to a simmer. Add the celery, carrots and egg noodles. Simmer uncovered for about 10 minutes, or until the noodles are cooked and the veggies are tender. Add the chicken and parsley to the pot and heat through. Season to taste with salt and pepper.
