Homemade Creamy Chicken Noodle Soup

• Meat

  • 1 Chicken, whole

• Produce

  • 1 Bay leaf
  • 2 cups Carrots
  • 2 cups Celery
  • 4 cloves Garlic
  • 1 Lemon
  • 2 cups Onion
  • 2 tbsp Parsley, fresh
  • 1/2 tsp Thyme, dried
  • 1 1/2 tsp Thyme, fresh

• Canned Goods

  • 6 cups Chicken stock, homemade or store-bought

• Baking & Spices

  • 1 Black pepper
  • 1/4 cup Flour
  • 1 Sea salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tsp Cooking oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy whipping cream
  • 1 Parmesan cheese

• Other

  • cutting board
  • grater (for the cheese, if using
  • Knife
  • Peeler
  • 1 package Of reames® frozen egg noodles (12 oz, cooked separately
  • skillet
  • stockpot (I used my enameled cast-iron French oven

Found on therisingspoon.com

Ingredients

• 2-3 teaspoons of cooking oil
• 2 cups of onion, diced (about 1 large)
• 2 cups of carrots, thinly sliced (4 medium carrots)
• 2 cups of celery, diced (5-6 stalks)
• 1 whole chicken, pre-cooked (rotisserie or smoked)
• 4 cloves of garlic, minced
• 1 bay leaf
• 1/2 teaspoon of dried thyme
• 6 cups of chicken stock (homemade or store-bought)
• 1 package of Reames® Frozen Egg Noodles (12 oz), cooked separately
• 1/4 cup of flour*
• 4 tablespoons of butter*
• 1 cup of heavy whipping cream
• 1 lemon, juiced
• 1 teaspoon of turmeric powder
• 2 tablespoon of fresh parsley, chopped
• 1 1/2 teaspoon of fresh thyme, chopped
• Sea salt, to taste
• Black pepper, to taste
• Parmesan cheese, to taste (optional)
• *Note: If you dont want the soup thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.
• stockpot (I used my enameled cast-iron French oven)
• skillet
• cutting board
• knife
• peeler
• grater (for the cheese, if using)