Homemade Chicken and Noodle Soup

By á-8595

Ingredients

• Homemade noodles is not using frozen:
• 1 1 1 whole Cut Up Fryer Chicken
• 2 2 2 whole Carrots, Diced
• 2 2 2 stalks Celery, Diced
• 1/2 1/2 1/2 whole Medium Onion, Diced (optional)
• 1 1 1 teaspoon Salt
• 1/2 1/2 1/2 teaspoon Turmeric
• 1/4 1/4 To teaspoon White Pepper (more To Taste)
• 1/4 1/4 1/4 teaspoon Ground Thyme
• 2 2 2 teaspoons Parsley Flakes
• 16 16 16 ounces, weight Frozen "Reames homemade" Egg Noodles
• 3 3 3 Tablespoons All-purpose Flour
• Ingredients
• 6 6 6 whole Eggs
• 3 3 3 cups All-purpose Flour
• Preparation Instructions
• Rule of thumb: Two eggs per one cup of flour
• to to dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.
• To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Cover chicken in 4 quarts 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. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. 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 a little water. 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.