Chicken Noodle Soup

1 tablespoon Herbes de Provence Seasoning

2 bone-in, skin on chicken breasts

Juice of 1/2 a lemon

2 teaspoons olive oil

3 quarts chicken stock

3 carrot, peeled, chopped

2 stalks celery, chopped

1/4 pound egg noodles

1/4 cup fresh parsley, choppped

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1. Preheat oven to 350ºF.

2. Place chicken on a rimmed baking sheet lined with parchment paper. Drizzle lemon juice and olive oil over chicken, then season with Herbes de Provence, and salt and pepper to taste.

3. Roast for 25 minutes or until internal temperature of 160ºF. When the chicken is cool enough to handle, remove from the the bone and shred. Set aside.

4. Meanwhile, cook the noodles in salted water according to directions. Strain and set aside.

5. In a stockpot over medium-high heat, add the stock and vegetables. Cook for 10 minutes. Stir in the noodles, cook 10 minutes. FInally, ad the chicken. Cook for 5 minutes to warm. Stir in parsley just before serving.