| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles (such as Reames)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Instructions
- Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
- Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
- Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
- Finally, mix the flour with 1/2 cup 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, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Nutrition Facts
| Calories | 315 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 104 milligrams |
| Sodium | 555 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 2 grams |
| Protein | 31 grams |
| Sugar | 3 grams |
Reviews
I made this just like it said. I also added the half and half.It was delicious.
I did the recipe according to the directions and didn’t change anything. It was okay. I was expecting a flavor punch but didn’t.
This was superb. I have not seen the frozen noodles but I used a No Yolk big noodle called Dumplings….they were perfect for this. The tumeric is essential….and healthy for me so I used a bit more. Mine was more yellow but so so yummy. ♥ Making more to freeze for this winter when I don’t feel like cooking.
I made this tonight it’s really good big hit with the fam
This was excellent. I also added bouillon to the cooking broth. I used boneless, skinless thighs and used thick egg noodles, as the frozen noodles were not available. I will make this again and again. It was very easy, THICK and satisfying.
I’ve been using this recipe for years. My family loves it, even the picky eaters. The best homemade (semi for me, I buy a rotisserie occasionally) chicken noodle soup!
Definitely a soup! Even when you add the flour thicker and a bit of heavy cream it was still soup. Made as written but like others I added couple bouillon cubes. Otherwise it is good. I will make again! Note. The frozen noodles never get soft the have a thick like bite. They hold up and don’t absorb all the liquid like a regular pasta noodle. Personally I don’t care for them and will find a substitute next time.
This is definitely a “keeper”! I followed Ree’s directions to the letter, other then adding a couple of chicken boullion cubes to the water. I also added a splash of 1/2 and 1/2 at the end, as Ree suggested. One of the keys is using the frozen egg noodles. Ree’s recipe rivals and surpasses a popular, nation-wide, family restaurant’s “chicken and noodles” dish. With a simple tossed salad, this is a delicious and satisfying meal!
I make this recipe at least once a month in the winter. Delicious!
YUM!!!!!! I added a few extra carrots and celery stalks because we love the veggies over here. We don’t have frozen noodles here, so I used fresh, large, flat noodles. Was a big hit with my husband and young, discerning, daughters.