IP - Chicken Noodle Soup

simplyhappyfoodie.com

Cathy Pagliaro-Rand

2 Tbsp Olive Oil

1 Tbsp Butter

1 large Onion, chopped

2 Bay Leaves

5 to 7 cloves Garlic, pressed or finely minced

1 ½ cups Celery, chopped

3 Carrots, chopped (about 1 ½ cups)

1 Turnip, chopped (optional)

1 Parsnip, peeled and chopped (optional)

3 tsp Rubbed Sage, dry

4 sprigs Fresh Thyme, (or ½ tsp dried)

2 4" sprigs Fresh Rosemary

1 to 2 tsp Kosher Salt (or more to taste)

½ tsp Pepper

7 cups Water, divided

2 Tbsp Soy Sauce (adds a great umami flavor)

1 3 to 4 lb Whole Chicken (or bone-in parts)

8 oz Wide Egg Noodles uncooked (about 3 to 4 cups)

Directions at simplyhappyfoodie.com

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