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Chicken and Noodles

Monday, February 8, 2010


1 whole chicken, cut into serving pieces*
2 whole carrots, diced
2 stalks celery, diced
½ whole onion (medium), diced
2 cloves garlic, pressed or smashed
1 teaspoon kosher salt
½ teaspoons turmeric
¼ teaspoons white pepper
¼ teaspoons ground thyme
1-2 bay leaves
2 tablespoons fresh parsley, chopped

*or use chicken thighs

16 ounces (by weight) egg noodles – preferably homemade
3 tablespoons all-purpose flour
(1 package frozen peas, optional)

Preparation Instructions

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 meat from the bones, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Strain stock to remove small pieces of bone and return stock to pot (or use a slotted spoon).

Add carrots, celery, onions, garlic and spices to the pot. Do not add the parsley at this point. Simmer for ten minutes, stirring occasionally.

Increase heat and bring to low boil. Add noodles and cooked chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup with parsley (and peas, if using), stir to combine, and simmer for another 5 minutes, or until broth thickens a bit.

Taste and adjust seasonings as needed.

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