INGREDIENTS
Stock:
▢1 (2-3 pounds) whole chicken
▢3 1/2 quarts water
▢1 tablespoon chicken flavor Better Than Bouillon
▢1 large onion, chopped
▢1/2 turnip
▢1 head garlic, cut in half
▢6-8 sprigs fresh thyme
▢2 teaspoons salt
▢1/2 teaspoon black pepper
▢2 bay leaves
Soup:
▢2 tablespoons vegetable oil
▢1 cup onion, diced
▢2 tablespoons all-purpose flour
▢1 tablespoon chicken flavor Better Than Bouillon, dissolved in 1/4 cup hot water
▢1 cup celery, diced into 1/4 inch pieces
▢2 cups carrots, diced into 1/2 inch pieces
▢1 teaspoon salt
▢1/2 teaspoon black pepper
▢2 cups dry egg noodles
▢2 1/2 cups heavy cream
▢1 teaspoon fresh thyme, chopped
INSTRUCTIONS
Make Stock:
Add all stock ingredients to a large pot. Bring to a boil, then immediately reduce heat and gently simmer for 1 to 1½ hours, uncovered, until the chicken is very tender and falling off the bone. As it cooks, skim any foam that rises to the surface.
Remove chicken from stock and set aside to cool. Strain broth through a sieve. Discard the solids. When chicken is cool enough. Remove and discard skin and bones. Cut into 1/2 pieces. This recipe will make approximately 14 cups of stock.
Make Soup:
In a large pot, heat oil. Add 1 cup onions and saute over medium-low until translucent, about 7-8 minutes. Sprinkle flour over the onions and cook, stirring constantly, for 1 minute. Remove pot from the heat and slowly whisk in 6 cups of chicken stock until smooth.
Add dissolved Better Than Bouillon, celery, and carrots, thyme, salt, and pepper to the pot. Bring soup to a boil then immediately reduce the heat a simmer until vegetables are tender. Add pasta and cook until pasta is al dente. Stir in the cream and cook just until heated through.
Ladle into individual bowls, garnish with parsley, and serve.