Grandma’s Chicken Noodle Soup

Ingredients

• 2 cup carrots thick cut into ¼-inch rounds
• 2 cup celery cut into 3/4-inch pieces
• 2 quart chicken stock see homemade
• 0.5 cup parsley fresh chopped
• 6 servings kosher salt and pepper to taste
• 1 tablespoon olive oil 
• 1 pound wide egg noodles 

Equipment

• pot
• baking pan

Directions

1. Place the chicken breast on a a parchment lined baking pan and rub the skin with olive oil.
2. Sprinkle generously with kosher 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 dice the chicken meat into ½-inch 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.
3. Add the celery and egg noodles and cook an additional 10 minutes until the noodles are cooked.
4. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.