- 3 boneless, skinless, chicken breasts
- 3 celery stalks, diced
- 3 carrots, diced
- 1 large onion, diced
- 1/4 juice of a lemon
- 3 tbsp olive oil
- 64 oz chicken stock
- 1 tbsp Better than Bouillon
- 1/4 cup fresh parsley, chopped finely
- 1 package egg noodles of your choice
- salt
- pepper
Pre-heat oven to 350°Put chicken breast (rinsed and patted dry) on a sheet pan covered in aluminum foil. Drizzle with olive oil. Salt and pepper the chicken. Cook for 30-35 minutes.Meanwhile, heat to medium high heat and coat a cast iron pot (preferably a Le Creuset) with olive oil/put diced carrots in first to sauté then onions and celery sprinkle with some salt and sauté until soft. Add in 1 TBLS of Better Than Bouillon.Heat a stock pot of water until water is boiling. Put some salt in the water and then add the egg noodles and boil for 8 minutes drain and put in the cast iron pot with veggies.Once the chicken is done and cooled/shred the chicken and add it to the soup. Chop the parsley fine add it to the soup. Add drained and cooked egg noodles to the pot of soup. Add chicken stock and more salt (if needed) and some pepper to taste.Happy Eating!!
