This is a hearty, flavor-rich chicken noodle soup that keeps the noodles nice and tender – even when reheated.
First, rinse a whole chicken in the sink and pull out any organ parts and neck bones that may be stuffed inside. Put the whole chicken and parts in a stock pot with 1 chopped onion and a bay leaf. Add some salt and pepper. Cover with water and cook over medium heat until tender. Remove from the stock and set aside to cool.
Add 1/2 pound of mushrooms, salt and pepper and 2 tsp of turmeric and 1 tsp of curry powder. Add about 8 oz of green beans, fresh or frozen. Let cook while the meat cools. Then removed the chicken from the bones. Put the white meat aside for salads and other dishes and put the dark meat back in the soup.
In another pan, boil water and cook the noodles until done, rinse in cold water, store in a sealed container and add to the soup when it’s reheate so that it remains al dente.
