Monday, March 8, 2010

Chicken and Noodles (Soup)



I love the flavor of this broth. It is a combo of the turmeric and the white pepper. I have made homemade chicken noodle soup on several occasions and never been that impressed. The flavors in this soup are so good. Although, I think the soup would be much better if it sat for a few hours on low after all the steps below. I just don't think the noodles had enough time to fully appreciate the broth as much as I did. Again, the broth was SO SO good.


Oh yes, and the (Soup) in the title is because Pioneer Woman's recipe is for Chicken and Noodles. She adds a flour and water at the end to thicken it to the point where it is very chicken and noodley. I wanted more of a soup so I didn't thicken it as much. Either way, I am sure it is just as good.


This is probably not a good week day meal because it takes some time, but I still went for it...we ate the 8:45 pm. Lots of visits by Copper and Scot to the kitchen to see how it was going. I always find myself trying to make weekend meals on weekdays. It's ok. It was worth it.



BTW, these frozen egg noodles are totally a dream come true. I have been struggling to find a good egg noodle that holds up when cooked in a soup. These are perfect. Fat. Noodles. You need to eat this with crusty bread and butter. I am just not sure if there is anything better.




Chicken and Noodles (Soup)

by Pioneer Woman


1 whole Cut Up Fryer Chicken

2 whole Carrots, Diced

2 stalks Celery, Diced

1/2 whole Medium Onion, Diced (optional)

1 teaspoon Salt

1/2 teaspoons Turmeric

1/4 teaspoons White Pepper (more To Taste)

1/4 teaspoons Ground Thyme

2 teaspoons Parsley Flakes

16 ounces, weight Frozen "homemade" Egg Noodles

3 Tablespoons All-purpose Flour


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.


(Servings: 6, Prep time: 15 min., Cook time: 2.5 hours, Difficulty: Easy)


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