Chicken Noodle Soup

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1 whole split breast, bone-in, skin-on (two halves)

olive oil

kosher salt

ground black pepper

2 quarts chicken stock

1 chopped onion

1 c. diced celery

1 c. diced carrots

3 c. wide egg noodles

1 bay leaf

1 T. fresh oregano, chopped (or 1 t. dried)

1/4. c. fresh parsley

Season chicken liberally with kosher salt and ground pepper.  Bake in a 350 degree preheated oven for 35-45 minutes.  Cool till you can handle it and shred.

Heat oil in a large stock pot over medium heat.  Add carrots, celery and onion and saute till slightly soft.

Add stock, bay leaf and dried oregano.  Simmer till veggies are almost completely soft.

Add noodles, cook 10 minutes.

Add shredded chicken and warm through.

Remove from heat and add fresh parsley, stir and serve.

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