Chicken Noodle Soup

http://www.food.com/recipe/chicken-noodle-soup-ina-gartens-recipe-402284

Recipe from Ina Garten Barefoot Contessa Family Style cookbook

Ingredients

• 1 whole chicken breasts, bone in, skin on ( I use a few boneless chicken breasts)
• olive oil
• kosher salt
• fresh ground black pepper
• 2 quarts homemade chicken stock= 8 cups ( or 5- 14.5 oz cans)
• 1 cup medium-diced celery ( 2 stalks)
• 1 cup medium-diced carrots ( 3 carrots)
• 2 cups wide egg noodles
• ¼ cup chopped fresh parsley

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper.
3. 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.
4. 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.
5. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
6. *I use Goodman's wide egg noodles. ( I make homemade noodles, recipe is on blog)