Harper 5★ Ratings
- W: ★★★
- J: ★★★★
Times
- Prep time: 10 minutes
- Cook time: 1 hour
- Total time: 1 hour, 10 minutes
Yield
Chicken and Noodles
Ingredients
- 1 whole fryer chicken, cut-up
- 2 whole carrots, diced
- 2 stalks celery, diced
- *½ medium onion, diced
- 1 tsp salt
- ½ tsp turmeric
- ¼ tsp white pepper
- ¼ tsp ground thyme
- 2 tsp parsley flakes
- 16 oz frozen “homemade” egg noodles
- 3 tbsp all-purpose flour
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 10 minutes to meld flavors.
- Increase heat and add frozen egg noodles and chicken. Cook for 8–10 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.
Notes
Nutrition Info:
Calories: 750 • Fat: 34g • Cholesterol: 214mg • Sodium: 569mg • Carbohydrates: 57g • Fiber: 4g • Sugar: 3g • Protein: 49g • Vitamin D: 1mcg • Calcium: 65mg • Iron: 5mg • Potassium: 689mg
Ree Drummond, “Homemade Chicken and Noodles,” 9/6/2023, https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/.
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