By this time of year I am sure that it must be spring, but the snow keeps coming down. It's nice to find a new hearty recipe to warm the cold nights. This recipe is based on one I found from the Pioneer Woman. It is a lot like chicken noodle soup, only thicker and has a richer feel. The turmeric gives it a nice golden color and extra flavor. It is more noodle and less vegetable.
Now, I modified the recipe quite a bit for our tastes, primarily to reduce the amount of time it takes to make it. This includes using chicken breasts instead of a whole chicken (Eric is not a fan of dark meat in soups), using chicken broth instead of making my own, cutting out the celery (since my kids don't like it), and sauteing the vegetables to add extra flavor.
 |
| chicken and noodles |
Ingredients:
3 chicken breasts
2 Tbsp Butter
2 whole Carrots, Diced
1/2 whole Medium Onion, Diced (optional)
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon Pepper (more To Taste)
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces Egg Noodles (I used Amish made.)
3 Tablespoons All-purpose Flour
2 quarts Chicken Broth
Directions:
1) Melt the butter in a large pot.
2) Add the carrots and onions to the pot and saute until softened, about 5 minutes.
3) Add the broth and the herbs and spices. Stir to combine.
4) Add the chicken breasts and bring the broth to a slower simmer for around 30 minutes until the chicken is fully cooked.
5) Remove the chicken from the pot and dice.
6) Increase heat and add the egg noodles. Cook for 8 to 10 minutes.
7) Add the chicken.
8) 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. Test and adjust seasonings as needed. Add more broth as well if the soup is too thick.
The original recipe that was the inspiration can be found in the link below.
Link to Recipe
-Anna
