Ingredients
Chicken
- 1 1/2 lbs. bone-in, skin-on chicken breast (1 large or 2 smaller)
- 1 tablespoon olive oil
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried rosemary
Soup
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced into small cubes
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 8 cups (2 quarts) good-quality chicken stock (low-sodium, if possible)
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- 1 1/2 cups wide egg noodles
- 1-2 teaspoons lemon juice
- 1 tablespoon chopped fresh dill or parsley, for garnish
Instructions
- Prepare the Chicken: Preheat your oven to 425°F. Line a small baking dish with parchment paper for easy cleanup. Pat the chicken breast dry with paper towels to remove moisture, then coat it evenly with olive oil. Combine kosher salt, black pepper, garlic powder, and dried rosemary in a bowl and sprinkle this seasoning mixture all over the chicken.
- Bake the Chicken: Place the chicken skin-side up on the prepared baking dish and bake for 20-25 minutes on the middle rack, or until the thickest part reaches an internal temperature of 165°F. Once done, remove from the oven and let it rest until cool enough to handle. Discard the skin and bones, then shred or chop the chicken into bite-sized pieces, tossing it with all the pan juices for extra flavor.
- Sauté the Vegetables: In a large pot, melt the butter over medium-high heat. Add the diced onion, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 7-8 minutes. Stir in the minced garlic, dried thyme, and dried oregano, cooking for another minute until fragrant.
- Add Stock and Simmer: Pour in the chicken stock and add the bay leaf, 1 teaspoon kosher salt, and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, partially cover the pot, and let it simmer for 20 minutes. Taste and adjust the seasoning as needed.
- Cook the Noodles and Combine Chicken: Increase the heat slightly to bring the soup back to a low boil. Add the wide egg noodles and cook, partially covered, according to the package instructions until just tender, stirring occasionally to prevent sticking. During the last 3-5 minutes of cooking, stir in the shredded chicken to heat through.
- Finish and Serve: Remove and discard the bay leaf. Stir in 1-2 teaspoons of lemon juice to brighten the broth’s flavor. Taste the soup again and add additional salt and pepper if desired. Serve the soup hot, garnished with chopped fresh dill or parsley for a fresh herbal note.
Notes
- Using bone-in, skin-on chicken breast baked in the oven adds extra depth and richness to the chicken and broth.
- Discarding the skin and bones after baking keeps the soup clean and easy to eat.
- Add lemon juice at the end to enhance and brighten the soup’s flavors.
- Feel free to substitute with other fresh herbs like thyme or parsley for garnish depending on preference.
- Use low-sodium chicken stock if watching your salt intake, adjusting seasoning later to taste.
- Wide egg noodles provide a hearty texture, but you can substitute with any preferred pasta shape.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
