Ingredients
-
1
-
3
-
3
-
1/2
-
1/2
-
1/4
-
1/2
-
2
-
2 - 3
-
16
-
-
-
-
-
Directions
Chicken and Noodles – Pioneer Woman, Talk about Yummy!! You won’t regret investing the time to make this recipe, I promise. Do try this with egg noodles, it is a night and day difference from the boxed variety found in your supermarket eisle. I have modified Ree’s recipe slightly by increasing the carrots, celery, and adding chicken base to this recipe and omitting the salt because of the saltiness of the chicken base. I also doubled the amount of flour for thickening based off my own experience and preference. Please feel free to modify it based off your own preferences. I hope you enjoy this as much as we have. :, I absolutely love this recipe and have made it numerous times. In fact, my dad requested a copy of this one because it is his favorite version of chicken noodle soup. use Reams frozen noodles and usually a chicken bouillon cube to flavor it up some. We pressure cook chicken and add that broth to the soup, which is Heavenly. In fact, I have a pot on the stove right now making some more and it freezes well too. God bless!
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Steps
|
1
Done
|
Cover Chicken in 4 Quarts of Water. Bring to a Boil, Then Reduce Heat to Low. Simmer For 30 Minutes. |
|
2
Done
|
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. |
|
3
Done
|
Add Carrots, Celery, and Onions to the Pot, Followed by the Herbs, Spices and Chicken Base. Stir to Combine and Simmer For Ten Minutes to Meld Flavors. |
|
4
Done
|
Increase Heat and Add Frozen Egg Noodles and Chicken. Cook For 8 to 10 Minutes. |
|
5
Done
|
Mix Flour and Some of the Broth. 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. |
