About a year ago I posted a recipe for a really tasty chicken noodle soup. (Yes, it is very very delicious.) But you see, I have this thing for thick noodles. I love them. I love udon noodles, I love dumplings, I love big fat thick almost chewy noodles. They are delicious. There is something about their girth that just makes my taste buds tingle and my mouth sing. Its kind of like when people have a cookie preference – chewy or crunchy. I go for chewy every time. I’m they same with my noodles. Something in me just loves a big fat thick noodle. So to improve my chicken noodle soup recipe, the noodle had to change. I did some searching around the internet, I scoured my many cookbooks. I consulted with other soup lovers. And then I made soup. Not just any soup. A comforting, its cold outside and I may (or may not) have the sniffles, and I want to cuddle on the couch and watch Pride and Prejudice kind of soup. The kind of soup that tastes like hugs would taste. (You know, if hugs were soup.) A nice break from Thanksgiving leftovers and Christmas party food. Eat by itself or indulge with a ooey gooey grilled cheese sandwich for extra comfort.
Alyssa’s New and Improved Better Chicken Noodle Soup
1 whole fryer chicken, cut up
4 large carrots, diced
2 stalks celery, diced
½ medium yellow onion, diced
2 tablespoons chicken bouillon granules
2 boxes of chicken broth
4 cups of water
1 teaspoon salt
½ teaspoons turmeric
¼ teaspoons white pepper (more To Taste)
¼ teaspoons ground thyme
2 teaspoons parsley flakes
16 ouncesReames Egg Noodles (I found them at Kroger)
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 the shredded chicken to the pot, and join it with the bouillon, water, and chicken stock.
Add the carrots and celery and onions, followed by the herbs and spices. Stir to combine and simmer for thirty minutes to meld flavors, until the carrots are soft and the onions are translucent.
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.