Description
This Homemade Chicken and Noodles recipe is a hearty, comforting dish perfect for year-round enjoyment. It features tender, shredded chicken simmered in a flavorful broth with diced carrots, celery, and optional onion, combined with homemade-style egg noodles and a lightly thickened broth for a satisfying meal.
Ingredients
Scale
Chicken and Broth
- 1 whole cut-up fryer chicken
- 4 quarts water
- 1 tsp. salt
- 1/2 tsp. turmeric
- 1/4 tsp. white pepper (more to taste)
- 1/4 tsp. ground thyme
- 2 tsp. parsley flakes
Vegetables
- 2 whole carrots, diced
- 2 stalks celery, diced
- 1/2 whole medium onion, diced (optional)
Noodles and Thickener
- 16 oz. frozen “homemade” egg noodles
- 3 tbsp. all-purpose flour
Instructions
- Simmer the Chicken: Cover the cut-up chicken with 4 quarts of water in a large pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes to cook the chicken thoroughly and create a flavorful broth.
- Shred the Chicken: Using a slotted spoon, remove the chicken from the pot. With two forks, carefully remove as much meat from the bones as possible, shredding it slightly. Return the bones to the broth and continue simmering on low, covered, for 45 minutes to deepen the broth’s flavor.
- Strain the Bones: Remove all bones from the broth with a slotted spoon, checking carefully for any small bone fragments that might have detached.
- Add Vegetables and Seasonings: Add diced carrots, celery, and onions (if using) to the pot along with the salt, turmeric, white pepper, ground thyme, and parsley flakes. Stir well and simmer for 10 minutes to meld the flavors.
- Cook the Noodles and Chicken: Increase the heat and add the frozen egg noodles along with the shredded chicken meat back into the pot. Cook for 8 to 10 minutes until noodles are tender and heated through.
- Thicken the Broth: In a small bowl, mix the flour with a little water until smooth. Pour this mixture into the pot and stir well to combine. Simmer for another 5 minutes until the broth thickens slightly. Taste and adjust seasoning as needed.
Notes
- This recipe by Ree Drummond is a comforting and hearty dish that works well any time of year.
- The broth is thickened just enough to add body without overpowering the soup’s delicate flavors.
- Using frozen homemade-style egg noodles adds a classic texture typical of traditional chicken and noodles.
- The optional onion adds additional depth but can be omitted based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3 g
- Sodium: 569 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 214 mg
