Easy to make and the egg noodles really make this dish – it’s like a healthier version of chicken and dumplings. If you can’t find frozen egg noodles, use dried noodles and cook before adding to the soup. Of course, if you can’t stand the heat, don’t use the green chile.
INGREDIENTS
- 1 whole cut up fryer chicken
- 2 whole carrots, diced
- 2 stalks celery, diced
- ½ whole medium onion, diced (optional)
- ¼ cup fresh green chile
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon white pepper (more to taste)
- ¼ teaspoon ground thyme
- 2 teaspoons parsley flakes
- 16 ounces frozen “homemade” egg noodles
- 3 tablespoons all-purpose flour
DIRECTIONS
Place chicken in a large pot and cover 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 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 and celery (and onions, if using) to the pot, followed by the green chile, herbs, and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. In a separate bowl, 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.
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