Homemade Chicken Noodle Soup
Easy · 12 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- One 2-3 pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 t. salt
- 1/4 t. black pepper
- 1/2 t. ground thyme
- 1/4 t. tumeric
- 16 oz frozen home-style egg noodles
- 3 T. all-purpose flour
- Splash of half-and-half, optional
- 2 t. finely minced fresh parsley
Instructions
- Put the chicken in a pot and cover it with water.
- Bring the water to a boil, then reduce the heat to low.
- Simmer for 45 minutes then remove from pot.
- Set the chicken aside to cool.
- Shred the chicken with 2 forks, reserving the bones.
- Return the bones to the pot and boil for 20 minutes.
- Remove bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot.
- Add salt, pepper, thyme & turmeric.
- Bring mixture to gentle boil, then reduce the heat and simmer for 10 minutes.
- Stir in noodles; no need to thaw them first.
- Mix the flour with 1/2 c. of water until smooth.
- Stir the flour mixture, the splash of half-and-half (if you're into that kind of thing) and the minced parsley into the pot.
- Simmer until the noodles are tender, about 15 minutes.
- Taste and add more salt if needed.
Tags: pepperplate-import