2 tablespoons butter 2 teaspoons olive oil 2 medium carrots (peeled and finely chopped) 2 stalks celery (finely chopped) 1 medium onion (finely chopped) 1 teaspoon salt (or more to taste) ½ teaspoon black pepper (or more to taste) 2 teaspoons chicken soup base 1 (8 ounce) package egg noodles 3 tablespoons fresh parsley (finely chopped)
1. Preheat your oven to 425°F (220°C).
Prepare the chicken: Put chicken pieces on a baking sheet. Drizzle 2 teaspoons of oil over them and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper.
Toss carrots, onion, and garlic with the remaining oil. Spread them around the chicken on the baking sheet.
Roast in the oven until veggies are golden and chicken is cooked through, about 50-60 minutes. Make sure the chicken's internal temperature reaches 165°F (74°C).
Remove the baking sheet from the oven and add 1 cup of cold water.
Let the chicken cool, then remove and discard the skin. Shred the meat, keeping white and dark meat separate. Save 3 ½ cups of white meat for the soup.
Add the liquid and vegetables from the baking sheet along with 10 cups of cold water, carrots, celery, onion, parsley stems, and bay leaf.