We enjoyed this soup – it is easy if your stock has been made ahead, and I roasted my chicken a day ahead too, so I could have some for a roasted chicken salad as well. I wouldn’t waste the oven heat on just one chicken breast; roast several and freeze the meat to use in a few weeks.
Chicken Noodle Soup
1 Whole Chicken Breast -- bone in, skin on (2 split)
Black Pepper -- freshly ground
2 Quarts Homemade Chicken Stock
1 Cup Celery -- medium dice (2 stalks)
1 Cup Carrots -- medium dice (3 carrots)
2 Cups Wide Eggs Noodles
¼ Cup Fresh Parsley -- chopped
Preheat the oven to 350°.
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, sand 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.
Per Serving (excluding unknown items): 98 Calories; 5g Fat (42.5% calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 58mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable.