I have a confession to make.
This was the first time I have ever made chicken broth.
I know it’s hard to believe because it’s one of those “ridiculously easy” things that every woman who cooks for a man should know. Chicken broth for me usually consists of dropping a spoonful of granules in a cup of boiling water.
But once again, Pioneer Woman inspired me (not hard to do, especially for Ree who I am convinced has superpowers). I followed every step of this recipe (almost – see notes below), down to the Reames frozen noodles.
And now I must interrupt this regularly scheduled program to talk about Reames frozen noodles. They are amazing, just the best thing. Reames has made an appearance at our Thanksgiving dinner table for the past who-knows-how-many years, and there are serious repercussions if my mom even thinks about not including them (which she doesn’t).
This recipe turned out great. A few notes and/or recommended changes:
- First, 4 quarts of water would not only not fit in my soup pot, but would have been way more than necessary for this dish. I used 3 quarts and it was still more liquid than I would have liked. I will probably use 2 in the future, keeping all other ingredients the same.
- Reames comes in 12-oz packages in my area instead of 16 oz. No biggie, just use one bag of whatever size you can find.
- Ree calls for cooking the noodles for 10 minutes. The package of noodles said to cook for 20 minutes, so I followed the package. Turned out just fine, not sure if they would have been done at 10 minutes or not. I guess I could have checked.
Now for the recipe! I highly recommend this if you’re looking for a good, homey, healthy chicken soup. Enjoy!
Homemade Chicken and Noodles (Original recipe here)
- 1 whole cut up fryer chicken
- 2 whole carrots, diced
- 2 stalks celery, diced
- 1 teaspoon salt
- ½ teaspoons turmeric
- ¼ teaspoons pepper (more to taste)
- 2 teaspoons dried parsley
- 16 oz (or 12 oz) frozen “homemade” egg noodles (Reames)
- 3 Tablespoons all-purpose flour
Cover chicken in 2-3 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 bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, or run through a strainer and reserve broth (make sure to get any small bones that might have detached).
Add the carrots and celery 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 15 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.