Recipe by Johnsdeere
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. :)
Top Review by Beth W.
I made this and loved it.... however, it didn't thicken up as much as I would have liked and the receipe does not mention the half and half. I just watched a rerun of this very show and she puts in half and half, this receipe omits it.
- 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 See How It's Made
- Cover Chicken in 4 quarts of 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.
- 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.
- Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
- 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.