This soup is very easy to prepare and we enjoy it during all seasons but it’s especially nice when you’re feeling a little under the weather. I’ve used homemade chicken stock with great results but the “stock in a box” works well in a pinch.

Chicken Noodle Soup
Recipe Courtesy of Ina Garten

1 whole (2 split) chicken breast, bone in, skin on
olive oil
kosher salt
freshly ground black pepper
2 quarts chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

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, and shred or dice the chicken.

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 noodles are cooked. Add the cooked chicken meat and parsley and heat through.

Season to taste and serve.