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Chicken Stock

Chicken Noodle Soup

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Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Author: Meggen

Ingredients

  • 2 quarts chicken stock
  • 2 unit chicken breasts skin on and bone in
  • 2 TBSP olive oil
  • 1 TBSP kosher salt divided
  • 2 tsp fresh pepper- or to taste divided
  • 2 TBSP rosemary finely minced
  • 1 tsp garlic powder
  • 1 cup yellow onion finely diced
  • 2 unit large carrots diced
  • 2 unit stalks celery diced, with leaves
  • 3 TBSP Italian parsley chopped
  • 2 cloves whole garlic peeled
  • 2 cups egg noodles

Instructions

  • Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
  • Rub chicken breasts with 1 TBSP olive oil, chopped rosemary, garlic powder, 1 tsp salt and 1/2 tsp pepper. Roast the chicken on the prepared baking sheet at 350 degrees for 30-40 minutes until done or an instant read thermometer reads 160 degrees . Remove chicken from oven to cool. Once cooled, remove skin and bones, and tear into bite size chunks. Set aside .
  • *Save the skin and bones for another batch of broth.
  • TIME SAVER TIP: While the chicken is roasting, prep the veggies by dicing into bite size pieces.
  • Into your large stock pot, add remaining olive oil. Sauté the onions, carrots, celery, and parsley for 3-4 minutes. Add in the garlic cloves and remaining salt and pepper. To the pot, add in the chicken breasts and slowly pour in the chicken stock.
  • Simmer on low for 10 minutes. Test the soup for saltiness- add more salt and pepper if desired. Add in the egg noodles and cook until just al dente. Serve the soup in warm bowls. See success notes on how to store leftovers.