Hearty Winter Chicken and Noodle Soup
Don't forget to remove the bay leaf (see step 2). This spice is inedible.
- 3 chicken quarters (about 2 pounds total)
- 4 cups water
- ½ cup chopped celery, plus 2 stalks, thinly sliced
- 2 tablespoons fresh chopped parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme, crushed
- ¼ teaspoon pepper
- 1 bay leaf
- 4 medium carrots, sliced
- 3 medium onions, chopped
- 3 cups packaged dried wide noodles
- 2 cups milk, divided
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
Skin the chicken. Rinse the chicken and pat it dry with paper towels. Place the chicken, water, ½ cup chopped celery, parsley, salt, thyme, pepper, and bay leaf in a large Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Add the sliced celery, carrots, and onions; simmer, covered, for another 30 minutes, or until the chicken is tender and no longer pink. Remove from heat. Discard the bay leaf. Remove the chicken with a slotted spoon; let cool slightly. Debone the chicken; discard the bones. Chop chicken and set aside.
Heat the soup to boiling. Add the noodles; cook for 5 minutes. Stir in 1½ cups of the milk and the peas. Combine the remaining milk and the flour in a screw-top jar. Cover and shake until smooth; stir into the soup. Cook, stirring, until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more, or until heated through.