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 don’t want the soup thick, omit the flour + butter step (to make the roux) and just pour the heavy cream directly into the soup.
Recommended Equipment
stockpot (I used my enameled cast-iron French oven)
skillet
cutting board
knife
peeler
grater (for the cheese, if using)
Click here for Instructions (Homemade Creamy Chicken Noodle Soup @ therisingspoon.com)