Monday, June 14, 2010

Easiest weeknight dinner ever

Seriously, I'm almost embarrassed to post this super-simple recipe from The Barefoot Contessa. But I have to - it's healthy and super-fast. I roasted the chicken breasts yesterday afternoon, so they were all ready to go when I got home tonight. This soup was ready in 20 minutes, people:

Chicken Noodle Soup
1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Preheat the oven to 350 degrees F.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and 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.

Serves 4.

This dinner and clean-up were so fast that Jack and I had time to go to the playground.  On our way home, we waved to the kayakers on the Chicago River and we saw a Fonzie impersonator (complete with comb - I'm not making this up) walking down the street. Quite the evening!

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