'Souper' Summer

Nothing says summer like a warm bowl of chicken noodle soup!  For all those Canadian West Coasters out there you know exactly what I'm talking about.  This summer has been unseasonably cool while the rest of Canada enjoys a heat wave.  This cool weather has put me in the mood for chicken noodle soup, which is so straightforward to make and takes no time at all.  I really believe the secret to a good chicken soup is salt.  Yes, salt.  Not the artery-clogging table salt, but salt all the same.  For this recipe I use Kosher salt because it has a mellower flavour than sea salt, I find.  M-m-m Good!

Chicken Noodle Soup
1 chicken breast, split (with bone in and skin on)
Olive oil
Kosher salt
Freshly ground black pepper
8 cups good quality chicken stock
3-4 carrots, medium dice
3 celery stalks, medium dice
2 cups egg noodles (or substitute your favourite pasta noodle)
Handful of Italian flat leaf parsely, coarsely chopped

Preheat oven to 350 degrees.  Rub chicken breast with olive oil and generously sprinkle with salt and pepper.  Bake for 30-40 minutes until done.  Remove from oven and let it cool enough to handle.  Remove and discard skin, remove bone, and cut up chicken into a chunky dice.  Set aside.

Meanwhile, bring chicken stock to a simmer; add carrots, celery and noodles and simmer for an additional 10 minutes until veggies are tender.  Add cut up chicken and parsley and continue to simmer until heated through.  Add a few grinds of freshly ground black pepper.  Taste and add more salt if needed.  (I generally end up adding about a teaspoon or so of salt.  It all depends on the saltiness of the chicken stock).