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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1 whole chicken breast, bone in, skin on
- olive oil
- kosher salt
- fresh ground black pepper
- 2 quarts homemade chicken stock
- 1 cup medium-diced celery (2 stalks)
- 1 cup medium-diced carrot (3 carrots)
- 2 cups wide egg noodles
- 1/4 cup chopped fresh parsley
Method
- 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.
