l whole chicken breast, bone in, skin on
2 qts. chicken stock
l cup med diced celery (2 stalks)
l cup med diced carrots (3 carrots)
2 cups wide egg noodles
l/4 cup chopped fresh parsley (or big dash dried)
Heat oven 350. Place chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle gneerously7 with s&p. Rost for 35-40 mins. 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 l0 mins. until the noodles are cooked and the veggies are tender. Add the cooked chicken meat and parsley and heat through.,
I cooked the veggies a bit first before adding the noodles, then added them. Sometimes carrots take a bit longer.
I also made the recipe into an increased amount of one and a half of the amounts required. It made more soup – the basic wasn’t much. Tried and true delicious.