Chicken and Noodles - Pioneer Woman |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Talk about Yummy!! You won't regret investing the time to make this recipe, I promise. Do try this with egg noodles, it is a night and day difference from the boxed variety found in your supermarket eisle. I have modified Ree's recipe slightly by increasing the carrots, celery, and adding chicken base to this recipe and omitting the salt because of the saltiness of the chicken base. I also doubled the amount of flour for thickening based off my own experience and preference. Please feel free to modify it based off your own preferences. I hope you enjoy this as much as we have. :) Ingredients:
1 broiler-fryer chicken, cut up |
3 carrots, diced |
3 celery ribs, diced |
1/2 medium onion, diced |
1/2 teaspoon turmeric |
1/4 teaspoon pepper |
1/2 teaspoon thyme |
2 teaspoons parsley flakes |
2 -3 tablespoons chicken base |
16 ounces egg noodles, frozen homemade |
6 tablespoons all-purpose flour |
Directions:
1. Cover Chicken in 4 quarts of water. bring to a boil, then reduce heat to low. Simmer for 30 minutes.
2. 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.
3. Add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base. Stir to combine and simmer for ten minutes to meld flavors.
4. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
5. Mix flour and some of the broth. 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.
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