- 4
- 15 mins
- 45 mins
Ingredients
- 1 1
Preparation
Step 1
Preheat the oven to 400 degrees. Brush the chicken breasts with olive oil on both sides and season with 1/4 teaspoon of sea salt and 1/4 teaspoon of pepper. Place on a non-stick rimmed baking sheet and roast in the oven for about 20 minutes, until the chicken is cooked through. Remove from the oven, cool for 10 minutes, and then shred with two forks, or in a stand mixer.
While the chicken roasts, heat the olive oil in a large Dutch oven and add the onion, garlic, celery and carrots with a small pinch of salt and cook until for about 5 minutes until the veggies begin to soften. Add the parsley, thyme, sage and oregano and bay leaves and stir well. Cook for another 7-8 minutes until the veggies are very soft and fragrant. Pour in the stock and bring to a simmer, and cook for another 10 minutes.
Add the egg noodles and continue to simmer until they are cooked through. Add the shredded chicken and remove the bay leaves. Season with additional salt and pepper if desired.
Cassie's Notes:
To make this even simpler, use rotisserie chicken, or leftover shredded chicken.