Categories: Soup
Ingredients
- 2-3 lb chicken fryer, cut up
- 1/2 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp turmeric
- 1/4 tsp ground thyme
- 2 tsp finely minced parsley
- 16 oz frozen homestyle egg noodles
- 3 tbsp flour
- Splash of half-and-half
Directions
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Start by putting the chicken in a pot and covering it with water. Bring water to a boil, then reduce the heat to low. Simmer for 45 minutes, then remove the chicken from the pot. Set the chicken aside to cool briefly.
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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.
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Add the shredded chicken, onion, celery and carrots to the pot. Then add the salt, pepper, turmeric, thyme and minced parsley. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
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Stir in the noodles. No need to thaw first. Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture and the splash of half-and-half into the pot. Simmer for 15 minutes, or until the noodles are tender, tasting and adding more salt if needed at the end.