Chicken and Noodles
This is not chicken noodle soup. This is chicken. And noodles. It makes a lot so share with your neighbors or freeze and eat later.
From The Pioneer Woman.
1 fryer chicken, cut into pieces
3-4 whole carrots, diced
3-4 stalks celery, diced
1 medium onion, diced
1 teaspoon salt
½ teaspoons turmeric
¼ teaspoons white pepper or more to taste
¼ teaspoons ground thyme
2 teaspoons parsley flakes
16 ounces, weight frozen egg noodles
3 tbs All-purpose flour
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 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.
Updated-
The toddlers loved this. Much better than the canned stuff. I've edited the above recipe to include more veggies. My kids were picking out the carrots and eating them first. That's my cue to add in some more.
Another update 7/26/11-
I had a bunch of boneless chicken in my freezer and wanted to use that instead of a fryer chicken. I used a pound of breasts, a pound of thighs and 3 quarts of water. I skipped the boiling the bones part and added 1 tbs of chicken base and then added the veggies. My noodles are a little long so the toddlers needed their noodles cut up but they loved this.
From The Pioneer Woman.
1 fryer chicken, cut into pieces
3-4 whole carrots, diced
3-4 stalks celery, diced
1 medium onion, diced
1 teaspoon salt
½ teaspoons turmeric
¼ teaspoons white pepper or more to taste
¼ teaspoons ground thyme
2 teaspoons parsley flakes
16 ounces, weight frozen egg noodles
3 tbs All-purpose flour
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 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.
Updated-
The toddlers loved this. Much better than the canned stuff. I've edited the above recipe to include more veggies. My kids were picking out the carrots and eating them first. That's my cue to add in some more.
Another update 7/26/11-
I had a bunch of boneless chicken in my freezer and wanted to use that instead of a fryer chicken. I used a pound of breasts, a pound of thighs and 3 quarts of water. I skipped the boiling the bones part and added 1 tbs of chicken base and then added the veggies. My noodles are a little long so the toddlers needed their noodles cut up but they loved this.
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