Creamy Chicken Noodle Soup

• 1 3 to 4 pound whole chicken
• 2 medium onions, cut in fourths
• 3 lb chicken wings
• 2 carrots, cut in 2 inch pieces
• 2 celery stalks cut in 2 inch pieces
• 6 whole peeled garlic cloves
• 6 ounce chunk of romamo cheese, cut in half
• 1 tsp dry rosemary
• 1 tsp dryed thyme
• 1/4 tsp poultry seasoning
• 1 bay leaf
• 10 whole peppercorns or 1/2 teaoon lack pepper
• 1/4 cup dry white wine
• 8 to 10 cups no or low sodium chicken broth
• 2 boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached
• 10 slices pepperoni
• 2 carrots, sliced
• 2 celery stalks, cut in 2 inch pieces
• 1 large onion, chopped
• 6 stalks bok Choy with some tender green leaves, cut into 1 inch pieces
• 1/4 cup heavy cream
• 1 tsp hot sauce, such as Franks brand
• 3 oz dry medium egg noodles, cooked and drained
• 2 tbsp romano or parmesan cheese, gratec
• 3 sliced green onions

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

chicken, onions, chicken, carrots, celery, garlic, romamo cheese, rosemary, thyme, poultry seasoning, bay leaf, lack pepper, white wine, chicken broth, chicken breasts, pepperoni, carrots, celery stalks, onion, stalks bok, heavy cream, hot sauce, egg noodles, romano, green onions

Taken from cookpad.com/us/recipes/359085-creamy-chicken-noodle-soup (may not work)