Chicken Noodle Soup

By NicoleS

Ingredients

• Stock:
• 1 fryer chicken (whole or chicken carcass)
• 2 onions, quartered
• 2 celery stocks, roughly chopped
• 2 carrots, roughly chopped
• 1 clove garlic
• sprig of thyme (or 1/4 tsp dried thyme)
• 1-2 bay leaves
• 4-6 parsley leaves
• 1/4 tsp. poultry seasoning
• 1/4 cup white wine
• 1 can vegetable broth
• 2 cans chicken broth
• Water, to cover
• 1 tsp. Kosher salt
• Soup
• 1/2-1 Tbsp. lemon juice (optional)
• 1/8 tsp. pepper
• 1/8 tsp. turmeric
• 1/2 tsp. Salt, or to taste
• 1/2 tsp. Chicken bullion granules
• 2 rounded tsp. Cornstarch
• 2 Tbsp. Heavy cream
• Frozen peas
• Egg noodles

Preparation

Step 1

Stock:
Put all ingredients in a large stock pot and bring to a simmer, slowly. Skim as needed. Cook 2 hours and remove chicken. Allow chicken to cool, discard skin and bones. Shred chicken and reserve.

Strain stock through a fine-mesh strainer, or through paper towels.

Add 4 cups stock to a slow cooker or stock pot. In a small bowl add cornstarch to broth and stir until dissolved. Add to the rest of the broth and bring to a boil to thicken. Add chicken, lemon juice (if using), turmeric, and pepper. Taste for seasoning. Add bullion and salt, as needed. Cook on low, simmering for 2 hours.

Cook noodles to package instructions. Add noodles, cream and frozen peas before you are ready to serve the soup.