Chicken Noodle Soup

All it takes is to see my little girls sick for me to wish I had some Green Mile skills to pull them out of whatever funk they're in.  Instead, all I could manage was to make them some homemade chicken noodle soup.  I guess that beats death row voodoo any day.


My poor baby. She never falls asleep on the couch unless she's absolutely out of it.

This was such an easy soup to pull together even including roasting the chicken.  If you don't want to roast your own though, just pick up a precooked one from your local supermarket and shred it yourself. 
Chicken Noodle Soup {via Ina Garten Barefoot Contessa Family Style}

2 chicken breasts, bone in, skin on
Olive oil
2 quarts (8 cups) chicken stock (calls for homemade, I just used canned)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil.  Sprinkle generously with 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 shred or dice the chicken meat.

Bring the stock to a simmer in a large pot and add the celery, carrots, and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Add the cooked chicken and parsley and heat through.

Season to taste and serve.

It's such a light and simple meal.

Maysoon liked it.

On the other hand, Jenin couldn't quite appreciate the concept of chicken noodle soup.

No worries. Our resident carnivore took care of it.

Don't ask how she ended up on the table in her undershirt. 

Linking to: Made by You, Just Something I Whipped Up, Get Your Craft On, Blue Cricket Design, Sew Much Ado, Somewhat Simple, Tatertots&Jello.