Prep 10 mins
Cook 1 hr
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. :)
- 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
- 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.
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.
Wow PERFECTION! I made this today and followed her blog recipe but wanted to rate it here so I could remember what I did differently :) There is one step missing from the original that is important for me - after removing the meat from the bones you add the bones back to the broth and simmer for 45 minutes before adding the veggies (remove the bones before adding veg). This will add flavor and calcium to the broth. I also added Penzey's Ruth Anne's chicken seasoning to the chopped deboned chicken before I put it back in the soup. That and a nice amount of salt added just the right touch of flavor for us. I didn't thicken the soup, personal preference. I loved the color the turmeric gave! Also couldn't find frozen or refrigerated egg noodles so I used amish egg noodles and they were great. Thanks for posting this, it will be my go-to chicken noodle soup recipe! *update I made this yesterday and used my stockpot, but I added too much water and had to add chicken base to compensate. Next time I'll use my dutch oven.
This was amazing great! My entire family went back for seconds.....those of you with teenagers know how hard it is to keep them all happy......so I was ecstatic. I did find it needed salt, no biggie. I used the frozen egg noodles and they really made the dish. I don't think it would be as yummy with dried egg noodles. I used bone in chicken breasts, rather than a cut up chicken. Chicken was moist and delicious. I also love that it is done so quickly. Many chicken and noodle/dumpling recipes take forever. This is definitely going in my favorite dinner recipes folder!