this is CHICKEN AND NOODLES. a step above chicken soup, and far more comforting and delicious. and like any good dish, it’s even better the next day! so here’s the step by step (day by day…great now I have that theme song in my head again!)
start with a whole chicken & cut accordingly. (or marry a butcher and make him do in at work. your local butcher can probably do it too, even without you marrying him) put it into a pot and cover with about 4 quarts (or 16 cups) of water.
bring to boil and then simmer for 30 minutes. keep water simmering but remove chicken and (carefully-it’s hot!) shred the chicken. this is a bit tedious, but just consider it your workout for the day! set the chicken to the side or if you’re making this ahead of time put it in the fridge. return the bones to the simmering water, bring to a boil, and simmer for about an hour. then take the bones out using a slotted spoon or a spider to make sure all the bones even the tiny pieces are gone.
while the bones are simmering get started on your prep, the classic mire poix. which is a fancy French term for the trinity of any good soup base; carrots, celery, & onion. dice them all in similar bitesize pieces. one onion, a bag of celery and a small bag of carrots (peeled).
assemble your spices…
- 2 teaspoons Kosher Salt
- ½ teaspoons Turmeric
- ¼ teaspoons White Pepper
- ¼ teaspoons Ground Thyme
- 2 teaspoons Parsley Flakes
(remember to taste as you go, these seasonings are pretty much estimations based on my taste, always start with the recommendation and add as you see (or taste) fit. Add the mire poix to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes really let those flavors set in.
Increase heat and add frozen egg noodles and chicken. You can make your own noodles but these are available in the frozen section of most grocery stores and are probably better and a heck of a lot easier than the real deal. give it a try, I dare you to be able to tell the difference! Cook for about 10 minutes.
take 3 tbs of flour, add a little water and stir together into a liquidy paste. add this to the pot, stir it in, and let simmer for about 5 minutes until the broth thickens. if you want it thicker, add more flour but just be careful not to go overboard because you don’t want to be able to taste the flour.
isn’t it pretty?!
serve with some crusty bread and you’ve got yourself a real crowd pleaser little lady! (or gent, no discriminating here!)