Ingredients
- 2 whole chicken breasts
- 6 carrots, large dice
- 4 stalks celery, large dice
- 1 onion, chopped
- 1 clove garlic, minced
- Small bundle fresh thyme (4-6 sprigs)
- 10 cups chicken stock
- 2 cups extra wide egg noodles
- Handful of chopped fresh parsley
- Kosher salt and pepper to taste
Chicken Noodle Soup
Preheat your oven to 350 degrees. Rub the chicken with olive oil and sprinkle with kosher salt and fresh pepper. Roast in the oven on a sheet pan for 45 minutes or until the chicken is cooked through (it will depend on the size of the breasts). Remove from the oven and let sit to cool. Remove the chicken meat and cut into a large dice, discarding the skin and bones. Set the chicken aside.
Chop the carrots, celery, onions and garlic. Heat a large dutch oven on medium heat. Add a little olive oil to the bottom of the pot and sauté the carrots, celery and onions until the onions are translucent. Add the garlic and cook until fragrant. Toss in your thyme bundle and pour in the chicken stock. Stir and season with salt and pepper to taste. Bring to a boil and reduce to a simmer. Allow to simmer partially covered for about 45 minutes, until the carrots are tender. Add the chicken and continue to simmer for 20 minutes more. Taste the broth and reseason with salt and pepper as needed. Remove your thyme bundle and add the egg noodles, simmering for the last 6-8 minutes to cook the egg noodles. Stir in the fresh parsley and serve.
