Talk about going from one extreme to the other – ice cream yesterday and soup today! As much as I love ice cream when the weather warms up, I still really enjoy soup, especially for lunch. It’s quick and easy and generally pretty filling. Chicken noodle is among my favorites – such a classic – and this recipe from Ina Garten does not disappoint. The ingredient list is short and the recipe is amazingly simple, but the soup packs a ton of flavor! I didn’t have homemade chicken stock on hand so I used store-bought for my soup. I imagine it’d be even better with homemade so hopefully I’ll have some in the freezer next time I’m planning to make this soup. When I went shopping to buy egg noodles for the recipe, I found a whole wheat variety and decided to use those instead of the more traditional egg noodles. I loved the nutty flavor they added to the soup and I’d definitely choose them again. My favorite thing about this recipe is the ratio of chicken and veggies to broth – the broth is my least favorite part of soup (as you can probably tell from my photo, where the broth is barely visible in my bowl of soup) and I hate when a soup is mostly broth with just an occasional bite of chicken. Luckily, this soup is chock full of goodness! Several containers of the soup made it to my freezer and I can’t wait to pull them out for a simple, yet delicious lunch this summer!
Chicken Noodle Soup
from Barefoot Contessa Family Style by Ina Garten
1 whole (2 split) chicken breast, bone-in, skin on
kosher salt and freshly ground black pepper
2 quarts (8 cups) chicken stock
1 cup medium-diced celery (about 2 stalks)
1 cup medium-diced carrots (about 3 carrots)
2 cups egg noodles
1/4 cup chopped fresh parsley
Preheat oven to 350 F.
Place the chicken breasts on a baking sheet lined with aluminum foil (for easier cleanup). Rub the skin with olive oil then sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, or until the chicken is cooked through. When the chicken is cool, remove the meat from bones, discard the skin and shred the chicken into bite-size pieces.
In a large pot, bring the chicken stock to a simmer. Add the celery, carrots and egg noodles. Simmer uncovered for about 10 minutes, or until the noodles are cooked and the veggies are tender. Add the chicken and parsley to the pot and heat through. Season to taste with salt and pepper.