Charlie's Chicken Noodle Soup

prep time:: 30 min
total time:: 1 hr

Makes 8 bowls

Kelly

Homey, yummy traditional chicken noodle soup. The herbs, parmesan and a touch of cream create it’s tasty flavor.

ingredients

FOR BROTH:
1 (3-5 lb) whole fryer chicken, liver, etc removed
1 bunch sage
1 bunch thyme
2 T italian seasoning
2 T seasoned salt
3 carrots, peeled and halved
4 ribs celery, halved
1 onion, halved
FOR SOUP:
3 carrots, peeled and chopped into bite-sized pieces
4 ribs celery, chopped into bite-sized pieces
1/2 c frozen peas
1/2 c fresh green beans, cut into thirds
dark meat from chicken, chopped (use white meat for chicken salad or enchiladas!)
2 c whole wheat egg noodles
1 T rosemary, minced
1 T parsley, minced
1/4 c grated parmesan, more for serving
1/4 c heavy cream
salt and pepper to taste

directions

For broth, add all ingredients to large stock pot and fill with water. Bring to boil, turn down to simmer for 30 min. Remove chicken to cool. Pour remaining ingredients through mesh strainer and into another stockpot beneath. From here, you can cool broth in fridge, skim and use at later date or freeze. to continue with soup, bring stock back to a boil and turn heat to medium. Add carrot, celery, peas and green beans and simmer for 5 min. Add noodles and cook 5 min. Add chicken, rosemary, parsley, parmesan, and cream. Bring to simmer and adjust taste with salt and pepper.