Chicken Noodle Soup

Serves 6

2 chicken breasts with bone in*
Olive oil
Kosher salt
Black pepper
2 quarts chicken Stock**
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub with oil. Season with salt and pepper, and roast for 35 to 40 minutes or 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 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 through. As the chicken mean and parsley and heat through.

*To save time, buy a roasted chicken
**Tests have shown that College Inn is the best-tasting canned broth. Seriously, there was actually a test.

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