Season chicken thighs with salt, pepper, and garlic powder. Bake for 30 minutes.
While your chicken is baking, chop anĀ onion.
Fry chopped onions in a non-stick frying pan (using 1 TBSP of vegetable oil) until translucent. Set aside.
Put your chicken stock into a large stock pot (I use 12 quart) and bring to a boil. Reduce heat and bring stock to a slow boil/simmer.
While your stock is working to a boil, peel and chop your turnip, rutabaga, parsnips and carrots into approx 1" cubes.
Add the onions, carrots, turnip, and rutabaga to the stock. Simmer on high for 15 minutes.
Next, add your parsnip and continue to simmer for ten minutes. While you're waiting, cook up your noodles (if you've chosen to add them to your soup).
Remove chicken from the oven, cool slightly, and cut into bite-size cubes. Pat down using paper towels to absorb any oil.
Add chicken and corn to your soup, and simmer on high for another ten minutes
You can leave it as chicken soup, or make it chicken noodle soup by adding cooked soup noodles or pasta. To serve: put noodles in each bowl and then ladle soup on top. We like to serve our soup with a crusty sourdough or Italian bread.
Keyword chicken noodle soup, chicken soup, soup
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