Wonderful homemade chicken noodle soup filled with vegetables and just right when you're feeling under the weather or just want a good hot meal.
Author: Lucy Brewer
2onions, peeled and quartered
4celery stalks, chopped in thirds
8ouncesginger, unpeeled and chopped in one inch pieces
4clovesgarlic, peeled and smashed
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
2large onions, chopped
4carrots, sliced into half-inch rounds
4celery stalks, chopped
2garlic cloves, finely minced
½teaspoonfinely minced fresh ginger
½teaspoonturmeric, optional - I like the flavor and it's good for you
1teaspoonfreshly ground black pepper
4cupschopped cooked chicken, this is about what you get from one whole cooked chicken
1 12ouncebag egg noodles
Salt and pepper to taste
Chopped parsley, optional
Place everything in large stock pot. Add 8 quarts water. Bring to a boil over medium-high heat. Cover slightly and simmer for 30 minutes.
Remove chicken from pot. Cool then debone and chop meat. Put the bones back in the pot of stock.
Simmer stock for 2 hours.
In large Dutch oven, melt butter and add olive oil. Saute vegetables in butter and olive oil. Cover with 4 quarts chicken stock.
Add bay leaf, thyme, turmeric, salt, and pepper. Stir and bring to a boil over medium-high heat. Turn down to simmer.
Add noodles and chicken and cook for about 15 minutes. Stir in heavy cream.
Serve with choppped parsley if desired.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.