Chicken noodle soup for the healthy soul!
I felt a cold coming on a few days ago, and I was not ready to get sick, not one bit! It has been really cold over here in Montana the last few days and I wanted nothing more than a warm bowl of soup.
So, I made chicken noodle soup to kick the cold that was coming and make me warm up from the cold outside :).
I have been scared to make chicken noodle soup. I always thought it was to hard to make or took to long. Neither of those are true. The recipe I chose from Pioneer Woman Cooks was one of the easiest ever, and most delicious homeade recipes I have ever tried!
Ingredients
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour
Preparation Instructions
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.
The hubs loved this soup as well! He helped himself to 3 giant bowls of it :).