Whenever I make a veggie soup, Maddie always asks why can't we just have chicken noodle soup? But for whatever reason, I just associate chicken noodle soup with someone feeling under the weather and therefore that's generally the only time someone eats it in this household. But she's right; it doesn't always have to be linked to "get well soon" and it actually hit the spot on a cool, rainy, October night. With five simple ingredients, it couldn't be simpler either. We paired it with some crusty bread and enjoyed the simplest of comfort meals.
Chicken Noodle Soup
1 whole chicken breast, bone in, skin on
1 tsp olive oil
6 cups chicken stock
2 cups celery, cut into 3/4-inch pieces
2 cups carrots, cut into 1/4-inch rounds
2 cups egg noodles
parsley, if you like
Rub the chicken breast with the olive oil, sprinkle with some salt and pepper and then roast it in the oven at 350 degrees for about 35 to 40 minutes or until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and dice into bite-sized cubes.
Bring the chicken stock to a simmer in a large pot and add the carrots. Simmer uncovered for about 20 minutes, until the carrots are soft. Add the celery and egg noodles and cook an additional 10 minutes until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.
Rest of the week
Oct 24 Twice-baked potatoes with cheese, creme fraiche and leftover chorizo
Oct 25 Chicken noodle soup