Chicken Noodle Soup

Source/Author: Katerina v

You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...

Ingredients:

• salt	to taste
• dried thyme	1 teaspoon
• onion	1
• parsnip	1
• turnip	1
• water	1 gallon+
• bay leaf	1
• carrots	2
• fresh parsley (optional)	1 bunch
• ground pepper	to taste
• chicken parts like wings, thighs, or bones	2-3 lbs
• celery stalks	2
• carrots (for soup)	2
• sweet peas	1/2 cup
• corn	1/2 cup
• dried thyme (for soup)	1 teaspoon
• egg noodles	6 oz (170g)
• scallions	to taste

BROTH

1. Peel onion. Carrots, parsnip and turnip: wash and peel. Celery stalks: wash and сut in half.

2. Place the chicken parts in a large stockpot. Pour in cold water to cover the chicken parts and bring to a boil. Once the water boils, drain the water and rinse the chicken parts with cold water. Add the onion, carrots, celery halfs , turnip, parsnip, bay leaf, thyme, and parsley (if using).

3.Pour in enough cold water to cover the ingredients by 1-2 inches (about 8-10 cups). Bring the water to a boil, then reduce to a simmer. Skim off any foam that rises to the top in the first 15-20 minutes. Simmer uncovered for 1.5 to 2 hours.

4. Remove the chicken and vegetables from the pot. Strain the broth into a clean pot. Discard the vegetables and herbs.

5. Once the chicken cools enough to handle, shred the meat off the bones and return meat to the broth.

SOUP

6. Carrots: peel, wash and slice.

7. Add carrots and thyme to homemade chicken broth, and bring to a boil.

8. Stir in the noodles, sweet peas, and corn. Cook the noodles according to package instructions (about 6-8 minutes).

9. Taste and season with salt and pepper as needed.

10. Ladle the soup into bowls. Garnish with fresh chopped scallions or any herbs you like.