Wednesday, April 10, 2013

Chicken Noodle Soup

Once again The Pioneer Woman did not disappoint!  I was watching her show the other morning and she made this glorious looking Chicken and Noodles.  Not only did it look delicious, she solved my one issue with homemade chicken noodle soup, the noodles.  Why have I never seen frozen home style egg noodles?  No joke, every time I make chicken noodles soup I always say, "this would be so much better with flat thin noodles."  I definitely strayed from the original recipe but, without her, this recipe never would have come to life!

  • 1 whole chicken, cut in pieces
  • 2 16oz bags frozen egg noodles
  • 3 cloves garlic
  • 3 carrots, diced
  • 3 celery stalks, chopped
  • 1 sweet onion,  1/2 diced, other 1/2 whole
  • 1 teaspoon Salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon pepper, more to taste
  • 1 teaspoon dried parsley
  • 2 tablespoons flour
  • 1/4 cup heavy cream
    Directions:  In a large pot add chicken and sprinkle with salt and pepper.  Cover with garlic cloves and 1/2 whole onion.  Cover with 8 quarts water, bring to a boil, then reduce heat to low.  Let simmer for 30 minutes and remove chicken,set aside and remove garlic cloves and onion.  Stir vegetables and seasoning into the broth and boil for around 10 minutes.  Meanwhile, shred the chicken and mix 1 tablespoon flour with heavy cream.  Stir in noodles, chicken and flour mixture.  Raise heat and cook for an additional 15 minutes and serve.


    1. I love those frozen little nuggets of deliciousness!!!!

      1. I know, they are amazing! So glad I found them.