Sunday, November 4, 2012

Chicken and Noodles

This week, my family and I have been battling a cold bug. I have been craving some serious chicken and noodles, and knew that my kids would love some too. I've had to force every bit of liquids into Mopsy, this week, so this was a great way to get extra fluids in, and have a very nutritious meal. Here's the recipe!

You will need:

1 whole Cut Up Fryer Chicken
5 whole Carrots, Diced
2 stalks Celery, Diced (I didn't put any in, as I'm the only one that likes celery in my house.)
1/2 whole Medium Onion, Diced
1 tsp Salt
1/2 tsp Turmeric
1/4 tsp Black Pepper
1/4 tsp White Pepper (more To Taste)
1/4 tsp Ground Thyme
2 tsp Parsley Flakes
16 oz of Dried Egg Noodles
3 TBSP All-purpose Flour

To Make:
Cover chicken in 4 quarts water. Sprinkle with salt and black pepper. Bring to a boil, then reduce heat to low. Simmer for at least 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, celery, and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add 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. Serve with some bread to soak up the broth, and make a very nutritious and delicious meal!

Until Next Time,

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