After making these at home with my mom, I was back to feeling like I never really missed anything again. When I had them in the restaurant, I was kind of upset that my parents had never taken me there. When I had them at my mom’s house though, I was glad that I could enjoy them without the hefty price tag. Like with most tourist spots, dinning out wasn’t cheap. This was a much more affordable option. Check out what they are saying about this recipe over at The Pioneer Woman:
“You won’t believe how delicious such a simple dish can be.”
I didn’t know how tasty a dish this easy was until I tried it for myself. I suggest that you do the same!
Ingredients
1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
1 teaspoon Morton Salt
1/2 teaspoon Turmeric
1/4 teaspoon White Pepper (more To Taste)
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen Reames “homemade” Egg Noodles
3 Tablespoons Gold Medal All-purpose Flour
Instructions
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.
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Quick Tip: More water may need to be added if the noodles soak it up too quickly.
Thanks again to The Pioneer Woman for this super tasty recipe.
