About
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
Step 1 -In a large pot, add the chicken pieces and 4 quarts of the water and bring to a boil.
Step 2 -Reduce the heat and simmer the chicken pieces, about 30 minutes.
Step 3 -Use a slotted spoon to transfer the chicken pieces to a cutting board.
Step 4 -Use two forks to take the meat off the bones, then slightly shred it.
Step 5 -Return the chicken bones to the pot with the broth and simmer on low heat, covered, about 45 minutes.
Step 6 -Use a slotted spoon to discard the bones from the broth, ensuring to get the small pieces that may have detached.
Step 7 -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.
Step 8 -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.
Step 9 -In a small bowl, add the flour and a small amount of the extra water and stir until it is smooth.
Step 10 -Pour the slurry mixture into the soup and simmer until the broth slightly thickens, about 5 minutes.
Step 11 -Taste the soup and season with the extra salt, as needed. Stir to combine.
Step 12 -Serve the soup garnished with the extra parsley flakes.
