Chicken Noodle Soup

Preheat your oven to 375 degrees. Coat the chicken in olive oil, salt and pepper. Roast the chicken for about 40 minutes. Once it’s done, cover with foil and let it rest for about 20 minutes.

In a large stockpot or dutch oven, heat the olive oil and butter over medium heat. Throw in the onion and cook for about 10 minutes, until the onion is translucent. Add the garlic and cook for another minute. Turn the heat down to medium-low.

Add the carrot and celery, stirring so that every piece had some of the oil on it. Throw in 1 tablespoon of the salt and 1 teaspoon of the pepper. Saute the veggies for about 12 minutes, until they’re a soft and cooked through. Add the broth and bring it to a nice simmer. Add the parsley, cilantro and noodles. Simmer for about 10 minutes, till the noodles are cooked through.

While the soup is cooking, taste for seasoning and add salt and pepper as needed!

Turn the heat to low and add the frozen veggies. They don’t need to cook too much, just defrost.

Now, turn the heat to very low, cover the pot, and let it simmer for about thirty minutes. I like to top the soup with parmesan cheese, but it’s delicious on its own. Enjoy!