Beauchamp S Chicken Noodle Soup Recipe

Ingredients for Beauchamp S Chicken Noodle Soup

• Chicken Stock
• 8 ounces egg noodles
• 2 cups chopped carrots
• Onion
• 2 cups fresh spinach
• 1 cup frozen peas
• Peppercorns
• Allspice
• Thyme
• Sage
• Summer Savory
• Coriander Seed
• Curry Powder

How to Make Beauchamp S Chicken Noodle Soup

1. **Make Chicken Stock:** If you don't have leftover roasted chicken, roast a whole chicken (about 4 lbs) at 400°F (200°C) for 1.5-2 hours until cooked through. Remove meat from bones, reserving about 2 cups shredded chicken. Place carcass and bones in a large pot, cover with 8 cups of water, and simmer for at least 1 hour, or up to 3 hours for a richer stock. Strain stock through a fine-mesh sieve, discarding solids.
2. **Cook Noodles:** Cook 8 ounces of egg noodles according to package directions. Rinse with cold water, drain, and set aside.
3. **Sauté Aromatics:** In a large pot or Dutch oven, melt 2 tablespoons of fat skimmed from the chicken stock. Sauté 1 medium onion, chopped, until translucent (about 5 minutes).
4. **Add Spices:** Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary to the pot. Cook for 1 minute, stirring constantly.
5. **Simmer Vegetables:** Add 2 cups of chopped carrots and the sautéed onions to the chicken stock. Bring to a simmer and cook for 8 minutes.
6. **Add Finishing Touches:** Stir in 1 cup of frozen peas and 2 cups of fresh spinach. Add the cooked noodles and simmer for another 2 minutes, or until heated through.
7. **Serve:** Ladle soup into bowls, top with the reserved shredded chicken, and enjoy!