Description
Talk about yummy!! You won't regret investing the time to make this recipe, i promise. Do try this with egg noodles, it is a night and day difference from the boxed variety found in your supermarket eisle. I have modified ree's recipe slightly by increasing the carrots, celery, and adding chicken base to this recipe and omitting the salt because of the saltiness of the chicken base. I also doubled the amount of flour for thickening based off my own experience and preference. Please feel free to modify it based off your own preferences. I hope you enjoy this as much as we have. 🙂
Ingredients
- Broiler-fryer Chicken
- Carrots
- Celery Ribs
- Onion
- Turmeric
- Pepper
- Thyme
- Parsley Flakes
- Chicken Base
- Egg Noodles
- All-purpose Flour
Instructions
- Cover chicken in 4 quarts of 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
- Add carrots, celery, and onions to the pot, followed by the herbs, spices and chicken base
- 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 some of the broth
- 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