3-4 pieces chicken, such as breasts and thighs
3-4 teaspoons olive oil, divided
Fresh ground pepper
2 cups dry noodles (any shape; we like wide egg noodles)
½ sweet onion, diced
4 carrots, washed and diced
2 celery ribs, washed and diced
1 leek, trimmed and thoroughly washed to remove sand, diced
8 cups chicken broth (canned or homemade)
1 tablespoon dried parsley
½ teaspoon dried thyme
Heat oven to 350 degrees.
Place chicken on a baking sheet and rub skin with about 2 teaspoons olive oil and sprinkle with salt and pepper. Roast 35-40 minutes until cooked through.
Take chicken out of the oven and cover with a piece of foil for 10 minutes. When the chicken is cool enough to handle, discard skin and bones and dice chicken. Set aside and keep warm.
Heat 2 teaspoons olive oil in a soup pot and saute the carrots, celery, onion and leek for 10 minutes. Add chicken broth, garlic, herbs and salt and pepper. Simmer, uncovered, for 20 minutes.
Cook noodles according to package directions in a separate pot.
After vegetables and broth are cooked, turn off the heat and stir in chicken and noodles and heat through.
Serves four to six.