IP - Chicken Noodle Soup

wpr.org

Cathy Pagliaro-Rand

From Mom’s public radio

1 tablespoon of olive oil

1 small onion, diced

3 cloves garlic, minced

5 carrots, peeled and sliced into ½-inch pieces

2 turnips, cut into chunks

2 celery sticks, sliced into ½-inch pieces

1 whole 5-pound chicken, giblets removed and discarded

2 tablespoon soy sauce

8 cups water

1 to 2 teaspoons of bouillon ("Better than Bouillon" brand)

Some freshly ground pepper

4 ounces of extra wide egg noodles

¼ cup of minced fresh flat leaf parsley

2 bay leaves

1 teaspoon of good poultry seasoning

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