Chicken Noodle Soup

This is a nice, simple recipe that depends on good ingredients.  That is what I like about the “Barefoot Contessa Family Style" Cook Book.  I didn’t price this because I used homemade chicken stock made from the carcass of a rotisserie chicken, homemade wide egg noodles and parsley from a back-porch planter.    The Contessa says she uses “Goodman’s wide egg noodles”, a brand I haven’t seen in the Midwest. I used Myrna’s recipe for chicken stock, and used some of it for this soup and canned the remaining 5 half-pints for the pantry to use when making gravy.  Broth only takes 20 minutes in the pressure canner.

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)

           Olive Oil

           Salt

           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.

6 Servings

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.