Description
This homemade chicken and noodles recipe is a comforting, hearty soup made from scratch using a whole fryer chicken, fresh vegetables, and egg noodles. The broth is simmered to develop rich flavors, combined with tender shredded chicken and thickened with a flour mixture, perfect for a nourishing meal any time of year.
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
- Water (for mixing with flour)
Instructions
- Make the broth: Cover the whole cut-up fryer chicken in 4 quarts of water and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 30 minutes to release the flavors into the broth.
- Shred the chicken: Remove the chicken pieces from the pot using a slotted spoon. Using two forks, carefully shred as much meat from the bones as possible, breaking it into bite-sized pieces. Return the bones back to the broth to continue simmering.
- Continue simmering the broth: Keep the broth with bones simmering on low, covered, for an additional 45 minutes to deepen the flavor.
- Remove the bones: Use a slotted spoon to take out the bones from the broth, ensuring no small bones remain in the pot.
- Add vegetables and seasonings: Add the diced carrots, celery, and onion (if using) to the broth. Stir in the salt, turmeric, white pepper, ground thyme, and parsley flakes. Let everything simmer together for 10 minutes to meld the flavors.
- Cook the noodles and chicken: Increase the heat to medium-high and add the frozen egg noodles along with the shredded chicken meat into the broth. Cook for 8 to 10 minutes until the noodles are tender.
- Thicken the broth: In a small bowl, mix the 3 tablespoons of all-purpose flour with a little water until smooth. Slowly pour this mixture into the soup while stirring continuously. Continue to simmer for another 5 minutes, allowing the broth to thicken slightly. Taste and adjust seasonings as needed before serving.
Notes
- Ree Drummond’s homemade chicken and noodles is the ultimate year-round comfort food.
- The soup is thicker and heartier than typical chicken noodle soups, making it especially satisfying in colder months.
- Using homemade or frozen egg noodles adds a fresh, tender texture that complements the rich broth.
- If you prefer a clearer soup, you can strain the broth before adding vegetables and noodles.
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
