Chicken and Vegetable Soup

This extra-flavorful chicken soup makes a fantastic lunch or healthy dinner. It's quick to put together but tastes like it's been simmering on the stove all day. We used just a handful of veggies in this recipe; feel free to toss in a handful of frozen peas or corn kernels if you like.

PREP TIME: 20 minutes
COOK TIME: 1 hours 20 minutes

Ingredients
2 large bone-in chicken breasts
2 tablespoons olive oil, divided
1 yellow onion, chopped
2 cloves garlic, minced
4 large carrots, cut into 1/4" rounds
3 stalks celery, chopped
1/2 cup Italian parsley, chopped
3 small waxy potatoes, cut into 1/2" pieces (we used Yukon Gold)
3/4 cup egg noodles
6 cups good-quality chicken stock (we like Kitchen Basics brand)
Salt and pepper, to taste

Directions
Preheat your oven to 400 F. Place chicken breasts, skin side up, on a baking sheet; drizzle with about a teaspoon of olive oil and season with salt and pepper. Roast until chicken is just barely cooked through; about 30 minutes. Remove chicken from oven and set aside until it's cool enough to handle. Once the chicken has cooled, remove skins and discard; pull meat off of bone and shred.

Heat a Dutch oven to medium and add remaining oil and onion. Sauté onion until the edges begin to brown, about 7-8 minutes. Add garlic and cook for one minute more. Add stock, chicken, carrot, celery and potatoes and bring to a boil. Reduce heat and simmer until carrots and potatoes are tender, about 30 minutes. Add noodles and cook for 10 more minutes. Stir in parsley and season with salt and pepper to taste. Serve warm.