Chicken Noodle Soup

Adapted from Barefoot Contessa Family Style

We all feel better after having a bowl of homemade chicken noodle. This time we made it for my little guy Easton who has a cold. He loves it:) The recipe lists optional amounts for the chicken and the vegetables to add. I usually make the soup pretty hearty, so I opt to add the greater amount of veggies, but 2 chicken breasts is usually fine for us!

Ingredients:

2-3 chicken breasts (bones and/or skin is fine)

olive oil

salt

ground black pepper

chicken stock (approximately 2 quarts)

1-2 cups diced celery

1-2 cups diced carrots

2 cups wide egg noodles

parsley

Preheat oven to 350 degrees.

Rub chicken with olive oil and sprinkle generously with salt and pepper. Cover. Roast for 35-40 minutes, until cooked through. When cooled enough to handle, shred or dice. Remove skin and bones if needed. Add the juices from the chicken to chicken stock.

Bring the chicken stock to a simmer in a large pot and add the celery and carrots. Cook on medium heat for about 10 minutes, or until they are soft. Add the noodles the last few minutes while the vegetables cook and cook until noodles are soft. Add the cooked chicken. Sprinkle with parsley and heat through.

Season to taste and serve.