CHICKEN NOODLE SOUP
INGREDIENTS
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For the Homemade Stock:
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1 (3 pound) whole chicken
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Water just to cover (or use stock for richer flavor)
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2 large pinches of kosher salt
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1 celery rib with leaves, cut into large chunks
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1 large carrot, cut into large chunks
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1 medium onion quartered
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1 large bay leaf
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For the Soup:
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8 cups of reserved homemade stock, or 2 (32 ounce) cartons of chicken stock/broth
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1 tablespoon of chicken base (like Better Than Bouillon), optional
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3 garlic cloves, chopped
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2 stalks of celery, halved lengthwise & sliced
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2 carrots, sliced
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1 parsnip, chopped, optional
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1/2 of a large onion, diced
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2 tablespoons of diced fresh ginger, optional
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1 teaspoon of dried thyme
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Freshly ground pepper
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Large handful of frozen peas
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Large handful of frozen corn
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Optional veggies: mushrooms, diced potato, diced turnip, chopped leeks, sliced scallions, green beans, etc.
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2 tablespoons of dried parsley, plus additional for garnish
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Cooked egg noodles or cooked rice
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