It is 95 degrees here today and I decide to make this dish?! Maybe I have finally lost my mind. Actually, I saw this recipe on Ree Drummonds blog last year and wanted to make it then. I looked for the noodles she recommended but I could not find them. I was at the grocery store the other day and spotted them and didn't even think about the weather. I grabbed the noodles and a chicken without even thinking. Though it is so hot outside, I am glad I made this recipe. If you think it looks good, tuck it away until you have a cold rainy day.Put a chicken in a pot and cover it with water and bring it to a boil. I used a large chicken and 4 chicken breasts. Once it comes to a boil, turn it down and simmer it until the meat falls off the bones.
Dice a large onion, several stalks of celery.
Dice several carrots.
Shred all of the chicken.
Return the bones to the pot and simmer them for 30 minutes.
Strain the bones from the pot and add all of the veggies.
Let them simmer for about 20 minutes.
Add a packet of this or some chicken bouillon.
Add some turmeric, thyme and black pepper. Test for flavor and add salt.
Bring it to a bare boil and add the frozen egg noodles.
Add the shredded chicken.
Stir it all together.
Make a slurry of flour and water. I used about 6 tablespoons of flour. Add it to the soup and cook over medium heat until it starts to thicken.
Wonderful comfort food! Even better if it isn't 100 degrees outside. I froze most of it and will send it to my daughter and The Marine!
