2 large chicken breasts, whole bone-in, skin on
salt to taste
black or dried red pepper to taste
64 ounces chicken stock
1 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
1 tsp garlic, minced
2 cups noodles of your choice
1/4 cup Italian parsley, minced
Preheat the oven to 375. Place the chicken breast on a sheet pan. Lift the skin up and rub the breast with olive oil and season with salt and pepper on both sides.
Roast for 30-50 minutes, until the breast registers 160 degrees on an instant-read thermometer.
Place the chicken in an open container in the fridge for 10 minutes to cool it off.
When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Saute the veggies until softened, seasoning them with salt and pepper. Add the chicken stock and bring to a simmer and add the noodles.
Simmer uncovered for about 10 minutes. until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.