So, after you make your fabulous chicken stock, you might want to do this: make chicken noodle soup. Boring, you might think. But no. This is important. It's a very simple recipe, once you have homemade stock. (Don't make this if you're going to regress and settle for canned.) It's very economical too. Very healthful as well, if you get good chicken. It's more filling than you'd expect. It's one of those foods that tastes better than it seems possible for it to taste. It's food that reminds us that, if we go through all the steps, life is easy and good.
I used the recipe from Barefoot Contessa Family Style. Her soup recipes are always right.
Chicken Noodle Soup
(serves 4 to 6)
- 1 whole (2 halves) chicken breast, with skin and bones
- olive oil
- kosher salt
- freshly ground black pepper
- 2 quarts homemade chicken stock
- 2 stalks celery, diced
- 3 carrots, diced
- 2 cups wide egg noodles, uncooked
- 1/4 cup chopped parsley
- Preheat 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, and shred or dice the meat.
- Bring the chicken stock to a simmer in a medium-large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken and the parsley and heat through.
- Add salt and pepper until it's tasty, and serve.