1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
2 quarts homemade Chicken Stock (may substitute other chicken stock)
1 cup medium-diced celery (2 stalks)
1 cup medium0diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
1. Preheat oven to 350 degrees.
2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. roast for 35-40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
3. Bring the chicken stock to a simmer in a large pot and add celery, carrots and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add cooked chicken meat and parsley and heat through.
4. Season to taste and serve. Serves six.
Recipe from: Ina Garten - Barefoot Contessa, Family Style