Homemade Chicken Noodle Soup

Are you sick of so many soup recipes lately? I hope not. I also hope that I won't be wanting to make soup Every.Single.Day. More snow came and went yesterday. Arg!

If you make one more soup for this year this should be it.  It is amazing. Like way better than I thought it would be. Maybe I got a little too used to canned chicken noodle soup. Or soup that has some time saving short cuts. This recipe is not difficult but it does take some time. Hello weekend cooking project!

Mr. J got some new knives for Christmas and one of the things he has been really into lately is cutting up whole chickens.  We buy a big roaster and he breaks it up into pieces. I am not sure this is a huge cost savings depending on any given sales that might be going on but he sure enjoys it. Thus he jumped at the chance to cut up the chicken for this soup.  

I am not sure what makes this soup so amazing. The broth comes directly from cooking the chicken and veggies.  The flavors are on point. I could seriously go on and on about this soup but I will spare you my gibberish. 

Just make the soup! 

Homemade Chicken Noodle Soup

by Emily Morris, From Pioneer Woman

Prep Time: 20 minutes

Cook Time: 1 hour and 45 minutes

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Ingredients (serves 6-8)

• 1 whole Chicken, Cut up
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1/2 whole Medium Onion, Diced
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Pepper
• 1/4 teaspoon Ground Thyme
• 2 teaspoons Parsley Flakes
• 16 ounces, weight Frozen "homemade" Egg Noodles
• 3 Tablespoons All-purpose Flour

Instructions

In a large soup pot 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. Let cool slightly and then 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, celery and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for 10 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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