Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Author: Arwa Prep Time: 15 minutes
Cook Time: 90 minutes Total Time: 105 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: None

Ingredients

  • 1 whole cut up fryer chicken
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ onion, diced (optional)
  • 1 tsp salt (add more if needed)
  • ½ tsp turmeric
  • ¼ tsp white pepper (or black pepper)
  • ¼ tsp thyme
  • 2 tsp parsley flakes
  • 16 oz frozen egg noodles
  • 3 tbsp flour
  • Water to cover the chicken by a couple inches
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Instructions

  1. Put the cut up chicken in a big pot and cover with water. Bring to a boil and keep it there for 30 mins. Skim any foam if you want clearer broth.
  2. Remove the meat from the bones and set aside. Return the bones to the pot and simmer for 45 mins.
  3. Remove the bones and discard them. Taste the broth and adjust salt if needed.
  4. Add the diced carrots, celery, onion, salt, turmeric, white pepper, thyme, and parsley flakes. Simmer for 10 mins.
  5. Add the frozen egg noodles and the shredded chicken back into the pot. Simmer for another 10 mins until the noodles are tender.
  6. Mix the 3 tbsp flour with cold water until smooth, then stir into the soup. Cook for 5 mins until the soup slightly thickens.
  7. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

  1. For a gluten-free option, swap the flour with cornstarch. Adjust cooking times if using different types of noodles.