Ingredients
- One 2- to three-pound chicken fryer, chop up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(for example Reame(TM)s)
- 3 tablespoons all-purpose flour
- A little half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Directions
Begin by putting the chicken inside a pot and covering it with water. Bring water to some boil, after which lessen the heat to low. Simmer for forty-five minutes. Take away the chicken in the pot. Set the chicken aside to awesome briefly.
Shred the chicken with 2 forks, reserving the bones. Return the bones towards the pot and boil for 25 minutes. Take away the bones in the pot and discard.
Add some shredded chicken, carrots. celery and onions towards the pot. Adding the salt, pepper, thyme and turmeric. Bring the mix to some gentle boil, after which lessen the heat and simmer for ten minutes. Stir within the noodles you don't need to thaw them first!
Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the a little half and half (if you are into that sort of factor) and also the minced parsley in to the pot. Simmer before the noodles are tender, about fifteen minutes, tasting and adding more salt as needed in the finish. The soup ought to be thick and stew-like as well as your kitchen should smell of home.