Recipe Background
Whether the sweat is dripping or your teeth are chattering, it's always the right time for Mami's Chicken Noodles! It's plain and simple, when you need a bowl of this comforting broth that's infused with nourishing veggies, tender egg noodles, and juicy chicken straight off the bone, well, then you just need it. Like a hug from your momma or grandma, Mami's Chicken Noodles will make everything feel alright. See? That's why you need it all year long!
Whether the sweat is dripping or your teeth are chattering, it's always the right time for Mami's Chicken Noodles! It's plain and simple, when you need a bowl of this comforting broth that's infused with nourishing veggies, tender egg noodles, and juicy chicken straight off the bone, well, then you just need it. Like a hug from your momma or grandma, Mami's Chicken Noodles will make everything feel alright. See? That's why you need it all year long!
Ingredients
- 1 whole chicken cut into 8 pieces
- 4 quarts water plus more, to taste
- 2 whole carrots diced
- 2 stalks celery diced
- 1/2 medium onion diced
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon turmeric
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground thyme
- 2 teaspoons parsley flakes plus more, to taste, for garnish
- 1 (16-ounce) package frozen egg noodles such as Reames® Home Style Egg Noodles
- 3 tablespoons all-purpose flour
Directions
- In a large pot, add the chicken pieces and 4 quarts of the water and bring to a boil.
- Reduce the heat and simmer the chicken pieces, about 30 minutes.
- Use a slotted spoon to transfer the chicken pieces to a cutting board.
- Use two forks to take the meat off the bones, then slightly shred it.
- Return the chicken bones to the pot with the broth and simmer on low heat, covered, about 45 minutes.
- Use a slotted spoon to discard the bones from the broth, ensuring to get the small pieces that may have detached.
- Add the carrots, the celery, the onions, 1 teaspoon of the salt, the turmeric, the white pepper, the ground thyme, and 2 teaspoons of the parsley flakes to the broth and stir to combine. Simmer until the flavors have melded together, about 10 minutes.
- Increase the heat. Add the frozen egg noodles and the shredded chicken to the soup mixture and cook until the noodles are tender and the meat is heated through, about 8-10 minutes.
- In a small bowl, add the flour and a small amount of the extra water and stir until it is smooth.
- Pour the slurry mixture into the soup and simmer until the broth slightly thickens, about 5 minutes.
- Taste the soup and season with the extra salt, as needed. Stir to combine.
- Serve the soup garnished with the extra parsley flakes.
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