Chicken and Noodles

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I got two cookbooks for Christmas that made me very excited and want to start cooking immediately.  This recipe came from one of them,  The Pioneer Woman Cooks.  I had intended to make her shepherd's pie, but first Drew got stuffy, and then I got stuffy, and the chicken and noodles just seemed...I don't know...more appropriate.

The first thing you'll want to know is that this isn't the same thing as chicken noodle soup.  It's very similar, but thicker, like chicken and dumplings, but with noodles. 

The second thing you'll want to know is that this is delicious, hearty and yet light, and warms you to your toes. 

The third thing you'll want to know is that this make enough for maybe 11-12 servings.  A 6 or 7 quart pot full.  I didn't test this, but I bet it's a great freezer meal. 

The fourth thing-wow, this list is getting long- is that it's economical and easy. 

Chicken and Noodles
from The Pioneer Woman

1 whole chicken, cut up into pieces
2 carrots, diced
2 stalks celery, diced
1/2 medium yellow onion, diced
1 tsp salt
1/2 tsp turmeric
1/4 tsp. white or black pepper
1/4 tsp thyme
2 tsp. dried parsley flakes
16 oz. by weight egg noodles
3 Tb. 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 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 and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten 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.

Givens Notes
  • I copied this recipe from the website, and in the process noted that the recipe differs ever so slightly.  I didn't use any parsley, and definitely no chicken base.
  • I'll increase the vegetable content next time
  • I used some dried, not frozen spatzele noodles I purchased at Aldi and they seem to be close to what she used.

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