Micheles Chicken Noodle Soup

1. 1

   Place the chicken in a large stockpot.

2. 2

   Add the water and place over medium-high heat.

3. 3

   Add the vegetables, mushrooms (if using), garlic, parsley, bay leaves, salt, and pepper.

4. 4

   Bring to a boil, reduce the heat, and simmer, partially covered, for 1 1/2 hours.

5. 5

   Remove the chicken from the pot.

6. 6

   Remove the meat from the bones and cut into bite-size pieces; set aside.

7. 7

   Remove the mushrooms, if using, and set aside.

8. 8

   Remove and discard the bay leaves.

9. 9

   With a slotted spoon, remove the rest of the solids from the stockpot and transfer them to a blender or large food processor.

10. 10

    Puree the solids, adding some of the liquid from the stockpot if it is too thick to blend; set aside.

11. 11

    Return the remaining stock to a boil, add the noodles, and cook until al dentetender but still slightly firm.

12. 12

    Reduce the heat, stir in the pureed vegetables, chicken, and mushrooms, and serve.

* Per serving · 4 servings · Values may vary.