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24
February
Chicken Noodle (pasta) Soup
Chicken Noodle (pasta) Soup
Print recipe
| Serves | 6 |
| From book | Barefoot Contessa Family Style |
Ingredients
- 1 Whole Chicken Breast (or 2 breasts, skin on, bone in.)
- 2l Chicken Stock
- 2 stalks Celery (sliced)
- 3 Medium Carrots (sliced)
- 500g Ribbon Pasta (eg pappardelle or tagliatelle)
- Olive Oil
- Salt
- Ground Black Pepper
- Chopped Fresh Parsley (or dried)
Directions
| 1. | Place the whole chicken breast on a baking tray, rub with olive oil and sprinkle generously with salt and fresh ground black pepper |
| 2. | Roast for 35-40 minutes in pre-heated oven at Gas Mark 4 / 180°C / 350°F |
| 3. | When cooled, remove the meat from the bones, discard the skin, and shred or dice the chicken |
| 4. | Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and pasta. |
| 5. | Simmer uncovered for about 10 minutes, until the oodles are cooked. |
| 6. | Add the cooked chicken and parsley, and heat through |
| 7. | Season to taste and serve |
