Chicken Noodle Soup

Homemade chicken noodle soup with curly egg noodles by Lacey Johnston. This recipe is just as good with or without the chicken, I do recommend using both dark and white meat for extra flavor.

Serves 4 - 6.

• 2 quarts Chicken Stock
• 1 quart Water
• 2 tbsp All-Purpose Flour
• 1 White Onion, finely diced
• 3 Stocks Celery, sliced
• 3 lg. Carrots, sliced 1/4" thick
• 1 Bay Leaf
• 1/2 cup Frozen Peas
• 3/4 bag Curly Egg Noodles
• 2 tbsp Unsalted Butter
• 1 tsp Fresh Ground Black Pepper
• 1 tsp Kosher Salt
• 4 - 5 cloves Garlic, chopped
• 1 cup Cooked Chicken, shredded

1. In a large dutch oven, saute onion in butter till soft over high heat.
2. Add garlic, cook additional 1 minutes.
3. Add flour, stir till pan is dry.
4. Add chicken stock, water, celery, carrots, bay leaf, salt and pepper; bring to a boil.
5. Add noodles and chicken, cook noodles according to package directions (about 9 minutes).
6. When 4 minutes of cooking time remains, add peas.