Homemade Chicken Noodle Soup

1 whole (2 split) chicken breast, bone in, skin on 

Olive oil 

Kosher salt 

Freshly ground black pepper 

2 quarts homemade chicken stock or boxed variety 

1 cup celery, medium-diced (2 stalks)

2 cup carrots, medium-diced (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.

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