This delicious Barefoot Contessa Chicken Noodle Soup is a quick and easy meal perfect for chilly days. Packed with tender chicken, hearty noodles, and fresh veggies, it’s comforting and nutritious. You can easily swap ingredients based on what you have in your kitchen, making it a flexible and satisfying choice!
Ingredients Needed
- 1 whole chicken breast (2 split), bone-in, skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 quarts (1.9 litres) homemade Chicken Stock
- 240g medium-diced celery (2 stalks)
- 180g medium-diced carrots (3 carrots)
- 200g wide egg noodles
- 15g chopped fresh parsley
How To Make Chicken Noodle Soup
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the chicken: Place the chicken breast on a sheet pan, rub the skin with olive oil, and sprinkle generously with salt and pepper.
- Roast the chicken: Roast for 35-40 minutes until cooked through. Once the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Simmer the stock: Bring the homemade chicken stock to a simmer in a large pot.
- Add the vegetables and noodles: Add the diced celery, carrots, and noodles to the pot. Simmer uncovered for about 10 minutes, until the noodles are cooked.
- Add the chicken and parsley: Stir in the cooked chicken and fresh parsley, then heat through.
- Season and serve: Taste and adjust seasoning with salt and pepper, then serve hot!
Recipe Tips
- Use fresh chicken stock: Homemade stock makes a huge difference in flavour. If you don’t have homemade stock, opt for a high-quality store-bought one.
- Don’t overcook the noodles: Add the noodles towards the end to prevent them from becoming too soft and mushy.
- Shred the chicken well: Make sure to shred or dice the chicken into bite-sized pieces so it mixes well with the soup.
- Adjust seasoning: Always taste your soup before serving and adjust salt and pepper to your liking.
- Add parsley last: To keep the parsley fresh and vibrant, stir it in just before serving.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken noodle soup in an airtight container for up to 3 days.
- Freeze: You can freezeleftover chicken noodle soup for up to 3 months. Make sure it’s fully cooled before transferring it into freezer-safe containers. To reheat, thaw the soup in the fridge overnight, then heat.
- Reheating: Reheat leftover chicken noodle soup on the stove over medium heat for about 5-7 minutes, or in the microwave for 2-3 minutes, until it’s piping hot. Stir occasionally to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 128
- Total Fat: 2.8g
- Saturated Fat: 0.8g
- Cholesterol: 22mg
- Sodium: 1,000mg
- Potassium: 200mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 12g
Try More Recipes:
- Ina Garten Onion & Fennel Soup Gratin
- Ina Garten Tuscan White Bean Soup
- Ina Garten Split Pea Soup With Crispy Kielbasa
- Ina Garten Chicken Ramen-noodle Soup
- Ina Garten Creamy Potato Fennel Soup
Barefoot Contessa Chicken Noodle Soup
Description
This delicious Barefoot Contessa Chicken Noodle Soup is a quick and easy meal perfect for chilly days. Packed with tender chicken, hearty noodles, and fresh veggies, it’s comforting and nutritious. You can easily swap ingredients based on what you have in your kitchen, making it a flexible and satisfying choice!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the chicken: Place the chicken breast on a sheet pan, rub the skin with olive oil, and sprinkle generously with salt and pepper.
- Roast the chicken: Roast for 35-40 minutes until cooked through. Once the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
- Simmer the stock: Bring the homemade chicken stock to a simmer in a large pot.
- Add the vegetables and noodles: Add the diced celery, carrots, and noodles to the pot. Simmer uncovered for about 10 minutes, until the noodles are cooked.
- Add the chicken and parsley: Stir in the cooked chicken and fresh parsley, then heat through.
- Season and serve: Taste and adjust seasoning with salt and pepper, then serve hot!
Notes
- Use fresh chicken stock: Homemade stock makes a huge difference in flavour. If you don’t have homemade stock, opt for a high-quality store-bought one.
- Don’t overcook the noodles: Add the noodles towards the end to prevent them from becoming too soft and mushy.
- Shred the chicken well: Make sure to shred or dice the chicken into bite-sized pieces so it mixes well with the soup.
- Adjust seasoning: Always taste your soup before serving and adjust salt and pepper to your liking.
- Add parsley last: To keep the parsley fresh and vibrant, stir it in just before serving.
Barefoot Contessa Chicken Noodle Soup