Homemade Chicken Noodle Soup
This silky soup is good for any kind of illness that throws you off kilter. The soup is loaded with lots of chicken and vegetables. You can leave it unthickened for a traditional brothy version or you can add the roux for a heartier soup. The roux is added last, so you can decide at the end of the cooking process.
8-10 boneless, skinless chicken thighs
5-6 quarts of water
2 large onions, diced
4 stocks of celery, sliced into small pieces
2 bay leaves
2 cloves of garlic, sliced in half
1 tsp of dried thyme
½ tsp turmeric
10 black pepper corns
2-3 tablespoons of coarse salt to taste
4 large carrots peeled and dices into ¼ inch pieces
6 cups of dry egg noodles
Chicken stalk base for additional seasoning if necessary
½ cup butter
¾ cup flour
½ cup of heavy cream
In a large stock pot bring the water to a rapid boil and add chicken, onions, celery, garlic, bay leaves, thyme, peppercorns, and salt. Return to a boil and simmer uncovered over high heat for 30 minutes, reduce heat and continue to cook for an additional 30 minutes. After soup has simmer for 30 minutes, taste soup for seasoning and adjust with more salt or chicken soup base seasoning.
Remove chicken thighs with a large slotted spoon, set aside to cool. Skim the top of the broth for any undesired foam that may have accumulated around the rim of the pan.
Add carrots and bring back to a boil and reduce heat to a slow simmer. Continue to cook for another hour and 15 minutes until carrot are very tender.
Remove bay leaves. Shred the chicken thighs and return to simmering chicken broth. Add dry egg noodles and cook for 15 minutes. While noodles are cooking, mix butter and flour together in a large sauce pan over medium heat. Cook the flour and butter for 2 minutes (mixture will resemble sand). Working quickly, add 2-4 cups of the chicken soup to the flour mixture and briskly stir with the wire whisk. Continue whisking the soup into the flour mixture until it forms a gravy like consistency. Add thickened soup back to the large pot of simmering soup and stir the thicken soup into the entire pot of soup over medium-high heat for 5 more minutes. Add the heavy cream to the soup.