Whelp, I seemed to have come down with the cold that has been running amok around here. It means that it is time for some food therapy. I really like the chicken soup I make with dumplings (see recipe HERE), so I started there when making it chicken noodle soup. I’m still into turmeric, so I added a little of that and the bonus is it makes the soup a beautiful color.
Before you say it, I know how easy it is to make egg noodles! I’m sick so cut me a little slack for going for frozen, especially when Reames makes it so easy to just toss ’em in the pot.
Chicken Noodle Soup
2 tablespoons butter
1 tablespoon oil
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
1/4 cup flour
1/2 teaspoon turmeric
6 cups chicken stock
2 bay leaves
12 ounces egg noodles (I used Reames Frozen Egg Noodles)
Reserved chicken (about 3 cups of shredded chicken)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery and garlic. Sauté the vegetables until they are soft, a couple of minutes. Stir in the flour to make a roux. Sprinkle in the turmeric. Continue to stir and cook for 5 minutes to remove the starchy taste from the flour. Do not let the roux burn or turn dark brown, lower the heat as necessary. Toss in the bay leaves. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition to remove any lumps. Stir in salt and pepper.
Bring the sauce to a boil and then let simmer until it is thick enough to coat the back of a spoon, this takes around 30 minutes. Fold the reserved shredded chicken and the egg noodles into the sauce. Bring up to a boil and then turn down the heat. Let simmer gently for 30 more minutes.
Taste for seasoning and serve.