Recipe Of Chicken Noodle Soup
Recipe for Chicken Noodle Soup
For the Broth:
1 whole chicken, jointed (about 3 lb.)
1 bay leaf
4-5 cloves garlic
Enough water to cover the chicken
For the Soup:
1 sliced carrot
1 sliced celery
Salt and pepper
1 large pinch of turmeric (optional)
1 package flat egg noodles
1 tablespoon flour
1 tablespoon butter
Fresh or dried parsley to taste
Put all the ingredients of the stock in a large pot with a gallon of water. Bring to a boil and then cover, and simmer the chicken for 40 minutes. Then remove the chicken from the pot, remove the meat from bones, and put the bones and skin back into the stock pot. Boil for another hour. Strain the stock and let it rest. Remove the fat collected on top.
Cook egg noodles in water according to package directions. Drain.
Heat the stock in a pot and add diced carrot and celery. Cook till the vegetables are almost done. In a pan, heat butter, and add flour. Stir till the flour is no longer raw. Add a couple of ladles of the stock, stir so that no lumps form. Add the carrots, celery and the remaining stock and cook till nearly done. Add the egg noodles, turmeric, a cup of the cooked chicken, shredded, and more parsley. Adjust salt, pepper and serve.