Chicken and Noodles

Chicken noodle soup is a comforting classic that I think most people love... I know we do. I found this recipe in Pioneer Woman's cook book and thought it sounded even better than others I've tried before. Despite the gross weather outside (hot and humid), this was a wonderful meal to enjoy inside. This may be my new go-to for chicken noodle soup - it's so hearty and flavorful. Best of all - it's not that hard to make. If you don't like cutting up a whole chicken yourself, buy it cut up. Or, do what I do and ask your husband to do it for you - Ha!

This chicken and noodles version has a consistency somewhere between a soup and a stew and I just love that! Oh this was just so yummy you have to try it!!!!

Chicken & Noodles      

Serves 4

Chicken & Noodles

ingredients

• 1 whole chicken, cut up
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp dried thyme
• 1/2 cup fresh parsley minced
• 16 oz frozen home style noodles
• 3 Tbsp flour

directions

1. Place the chicken in a stock pot and add enough water to cover. Bring to a boil and then simmer for 45 minutes. Remove chicken and let cool slightly. Skim any fat off the top of the cooking water and keep the water warm. Remove the skin and shred the chicken, set aside and add the bones back to the pot. Boil for 20 minutes, remove bones and skim fat again from the surface of the broth.

2. Add all the ingredients except for the noodles and flour. Stir and cook for 10 minutes, taste and add S&P if needed. Add the noodles and cook for another 10 minutes. Meanwhile combine the flour and a little bit of water to create a slurry and add to the soup, stir to combine. Simmer for 5 minutes, taste and eat!

Enjoy!

This recipe was adapted from Pioneer Woman.