Chicken Soup with Noodles

Nothing screams ‘cure-all’ and ‘make you feel better’ to me than homemade chicken soup. Recently David wasn’t feeling well and I knew that’s exactly what he needed. Not too rich, it is incredibly comforting, filling, and it warms you from the inside out. Food coma soon follows a serving or two of this soup, that’s a good thing. Whatever you have left over freezes really well and makes a great, quick meal on a busy night.

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Chicken Soup with Noodles
Author: 
Recipe type: Soup
Cuisine: American
Serves: 6-8
 
Ingredients
  • 1 whole fryer chicken (2-3 lbs.) with giblets, livers, and neck removed from cavity, or one whole chicken that has been cut up into appropriate breast, leg, thigh, and wing parts
  • 2 tbsp. kosher salt
  • 1 large onion, chopped
  • 2-3 big carrots, large dice
  • 3-4 celery stalks, large dice
  • 2 tsp dried thyme leaves
  • 2 tsp celery salt
  • ½ tsp Turmeric
  • 3 tbsp flour
  • 1 cup water
  • 1 – 12 oz. package wide or extra wide egg noodles cooked according to package directions; or you can use a 16 oz. package of frozen egg noodles, these have more of a dumpling consistency
Instructions
  1. Place whole chicken, or chicken parts, in a large enough pot that you can cover the bird completely with cold water. Add 2 tbsp. kosher salt, bring to a boil, cover and simmer for 45-50 minutes, until chicken is cooked through. Remove chicken from pot and set aside to cool enough that you can shred it. This will be added back to the pot along with the veggies and spices.
  2. Into stock leftover in the pot add the shredded chicken, onion, carrots, celery, thyme, celery salt, and Turmeric. Bring to boil and simmer for 15-20 minutes.
  3. Mix 3 tbsp. of flour with 1 cup of water until completely incorporated, this is called a flour slurry and can also be made with a little cornstarch. Add this mixture to the pot, stir to incorporate, bring back to a boil and simmer for another 15-20 minutes. This will help give body to the broth and help thicken up the soup a little.
  4. You can either cook the egg noodles directly in the pot, if you have room, or cook in a separate pot and combine in soup bowls. And leftover noodles can go directly into the main soup pot for easy storage in the fridge.