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!
I must agree -- this is delicious! I love things like chicken and dumplings and chicken noodle soup, so this was right up my alley. I didn't have a whole chicken, or even any bone-in chicken, so I just defrosted about 4lbs of boneless skinless chicken thighs for the meat. In hindsight, I probably would've been fine with half that amount, but DH liked having the extra chicken in it. I added an extra carrot and celery stalk because I love the veggies (that, and I just had them in the fridge). I couldn't find the frozen egg noodles, so I used a bag of "homemade" dried egg noodles instead. Before I added the flour, I was worried that the finished dish would have a floury taste, but I was totally off. I actually think I could've added a couple more spoonfuls of it, because the sauce didn't thicken up quite as much as I was expecting (I was thinking gravy, but it was more like a hearty thick chicken noodle soup). No matter, though, because it's yummy! This would be great for a cold-weather family dinner with some warm biscuits, since it makes a huge pot (maybe because of the extra chicken I added?). I'll definitely be using this recipe again, thanks for posting! Made for PAC Spring 2011