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Ingredients requirements - Creamy Chicken Noodle Soup:

1. You need of FOR SOUP STOCK
2. Make ready 1 - 3 to 4 pound whole chicken
3. Need 2 medium for onions, cut in fourths
4. Give 3 lb - chicken wings
5. Require 2 - carrots, cut in 2 inch pieces
6. Take 2 for celery stalks cut in 2 inch pieces
7. Take 6 - whole peeled garlic cloves
8. Need 6 for ounce chunk of romamo cheese, cut in half
9. Need 1 tsp - dry rosemary
10. Provide 1 tsp of dryed thyme
11. Need 1/4 tsp of poultry seasoning
12. Make ready 1 of bay leaf
13. Need 10 whole peppercorns or 1/2 teaoon lack pepper
14. Give 1/4 cup - dry white wine
15. Require 8 of to 10 cups no or low sodium chicken broth
16. Get for olive oil for roasting pan.
17. Provide of FINISHED SOUP
18. Need 2 of boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached
19. Provide 10 - slices pepperoni
20. Make ready 2 of carrots, sliced
21. Take 2 - celery stalks, cut in 2 inch pieces
22. Give 1 of large onion, chopped
23. You need 6 of stalks bok Choy with some tender green leaves, cut into 1 inch pieces
24. Prepare 1/4 cup of heavy cream
25. Get 1 tsp hot sauce, such as Franks brand
26. You need 3 oz for dry medium egg noodles, cooked and drained
27. Provide GARNISH SOUP
28. Require 2 tbsp romano or parmesan cheese, gratec
29. Require 3 - sliced green onions
30. You need of salt, pepper and hot sauce. Taste to adjust these seasonings

Creamy Chicken Noodle Soup making:

1. MAKE CHICKEN STOCK
2. Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan.
3. Roast about 30 minutes until.browned
4. Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up.any bits and boil.until.just a couple of tablespoons are left.pour into stockpot with chicken..
5. To stockpot add vegetables, romano cheese and seasonings
6. Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam.that comes to the top for the first 30 minutes
7. Strain stock into clean pan, discard solids and chill.stock overnight
8. Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! )
9. Bring stock to a simmer, add cream and finish soup.
10. TO FINISH SOUP
11. In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end.
12. Remove chicken breasts from white marinade and pat dry - - https://cookpad.com/us/recipes/347418-white-marinade-and-barbeque-sauce-for-meat-and-seafood
13. Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through.
14. Remove to a plate to rest 10 minutes then cut into bite size pieces
15. Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes
16. Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through.
17. Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed
18. NOTE,This soup can be made without the cream for a more classic chicken noodle soup

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