Chicken Noodle Soup is a classic comfort food and it is just one of those dishes that instantly makes you feel better. If it’s on the menu, chances are high that I’ll order it. For those of you who know me well, you know I’m a soupie (I made up a new word, think foodie) and it’s one of my favorite versions of “fast food.” A flavorful, homemade broth is filled with chunks of onion, celery, carrot, shredded chicken and hearty egg noodles to complete the dish. This is definitely an OMG fab recipe and not only because it’s delicious but because while the soups simmering you’ll have time to curl your hair. Now that’s pretty fabulous, right?
A lot of food magazines, and books will tell you to prepare your meals on the weekend, but honestly, it’s rare I ever do that. Who knows what you’ll feel like eating come Wednesday? Not only that, I have cocktail parties and tennis clinics to attend. This recipe is one of those dishes that can be made after work, and with a side salad and a slice of crusty bread makes a wonderful meal. The best part, I know few people who do not like chicken noodle soup. Want to know a secret? My favorite pairing with this soup is a good old fashioned PB&J. Kinda crazy, I know.
2 chicken breast halves, bone in, skin on
Freshly ground black pepper
2 quarts chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
1 small onion, chopped
2 cups egg noodles
1/4 cup chopped fresh parsley