Chicken Noodle Soup – from scratch

How to make the best homemade chicken noodle soup you will ever have! This recipe takes awhile but it isn’t complicated at all. If you have a spare 2 hours, it’ll be worth it to try this out! You will never want chicken noodle soup from a can again.

What you’ll need:
1 (4-5lb) whole fryer chicken
3 carrots, chopped
3 stalks celery, chopped
1 Tbsp prepared minced garlic (5-6 cloves)
2 tsp dried parsley flakes
1 tsp salt
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp dried thyme
2 bay leaves
approx 6 oz frozen egg noodles or fettucine or linguine
2 Tbsp flour mixed with 3 Tbsp water

Start by cutting your chicken into pieces to make it easier to remove the meat from the bones later on. In a stock pot or dutch oven, bring the chicken parts (skin, bones and meat) and 2 quarts water to a boil. Gently boil for 30 minutes. Skim off any foamy stuff once it comes to a boil.
After 30 minutes, remove the chicken meat and shred finely. Return any bones back into the stock and gently boil for another 45 minutes. Remove the bones and skin from the stock and strain through a sieve or colander to remove any chicken pieces left over.
Add enough water to the stock to make 2 quarts and return to the pot. Add in the carrots, celery, garlic and herbs and spices. Boil 10 minutes.
Add in frozen egg noodles or pasta and cook another 10 minutes.
Return shredded chicken to the pot and add in flour mixture. Boil another 5 minutes until chicken is heated through and broth is thickened. Serve and enjoy!

This is my soup version of The Pioneer Woman’s ‘Chicken and Noodles’ which can be seen here:
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/
Video Rating: 4 / 5