Chicken Noodle Soup

From: Williams-Sonoma Soup

Another great, quick soup to make that doesn't require a lot of fancy ingredients. It goes well with a crusty loaf of French bread.

6 cups chicken stock
1 skinless, boneless chicken breast (about ½ pound)
1 yellow onion, finely diced
2 carrots, peeled, halved lengthwise and thinly sliced
2 celery stalks
2 oz dried thin egg noodles
3 tablespoons finely chopped flat-leaf Italian parsley
Salt and freshly ground pepper

In a large saucepan over medium-high heat, bring the stock to a simmer. Add the chicken breast and simmer just until tender and no trace of pink remains, 8-10 minutes. Remove from the heat and let the chicken cool in the liquid. Transfer the chicken to a cutting board and cut into 1-inch cubes. Set aside.

Return the chicken stock to a simmer over medium-high heat and add the onion, carrots and celery. Simmer until the vegetables are slightly softened, about 10 minutes, skimming away any foam that rises to the surface.

Add the cubed chicken, noodles, 2 tablespoons of the parsley, and salt and pepper to taste. Simmer until the noodles are tender, about 3 minutes.

Ladle the soup into warm bowls and sprinkle with the remaining 1 tablespoon of parsley. Serve immediately.