HOMEMADE WHITE CLAW RECIPES

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CHICKEN AND NOODLES RECIPE - HOW TO MAKE HOMEMADE CHIC…



Chicken and Noodles Recipe - How to Make Homemade Chic… image

This thick and hearty chicken noodle soup recipe rivals the thinner, brothier versions from your childhood. It’s so perfectly yummy and soul-pleasing.

Provided by Ree Drummond

Categories     main dish    poultry    soup

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 11

1

whole cut-up fryer chicken

2

whole carrots, diced

2

stalks celery, diced

1/2

whole medium onion, diced (optional)

1 tsp.

salt

1/2 tsp.

turmeric

1/4 tsp.

white pepper (more to taste)

1/4 tsp.

ground thyme

2 tsp.

parsley flakes

16 oz.

frozen "homemade" egg noodles

3 tbsp.

all-purpose flour

Steps:

  • Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  • Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. 
  • Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. 
  • Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. 
  • Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. 
  • Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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