Homemade Chicken and Noodles
This is my go-to comfort food. Nothing makes you feel better all over than homemade chicken noodle soup. This is a much thicker soup than just the broth-type soups, so much more hardy.
I typically make my own noodles (it is so easy) because they are SO much better then the dry packaged things. But if you must, look in the frozen food section and purchase Reames Golden Ribbon Egg Noodles. Take a look at the ingredients - flour, water, eggs. You have my permission to use these store bought noodles. :)
|1 whole||cut up fryer chicken|
|2 stalks||celery, diced|
|1/2||medium onion, diced (optional)|
|1/4 teaspoon||white pepper (more to taste)|
|1/4 teaspoon||ground thyme|
|2 teaspoons||parsley flakes|
|16 ounces||, weight frozen "homemade" egg noodles (or homemade)|
|3 tablespoons||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 (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.