A hearty comfort food classic featuring tender chicken simmered in homemade broth with vegetables and egg noodles, perfect for cold days and family dinners.

american

Nutrition

Provides high protein from chicken, complex carbohydrates from noodles, and essential vitamins from vegetables with moderate sodium content.

Calories	380 kcal
Energy	1590 kJ
Protein	33 g
Total Fat	8 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	90 mg
Carbohydrate	47 g
Sugars	2 g
Dietary Fibre	3 g
Sodium	473 mg

*per serving

Dairy FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow SugarHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain coursenoodlesone potfamily friendlystovetop

Homemade Chicken and Noodles

The Pioneer Woman (Ree Drummond)

6

Name: Homemade Chicken and Noodles — Tasty Bites
Prep time: 15 min
Cook time: 93 min
Total time: 108 min
Yield: 6 servings
Ingredients: 1 whole Fryer Chicken (cut-up); 2 whole Carrots (diced); 2 stalks Celery (diced); 0.5 medium Onion (diced, optional); 1 teaspoon Salt; 0.5 teaspoon Turmeric; 0.25 teaspoon White Pepper (more to taste); 0.25 teaspoon Thyme (ground); 2 teaspoon Parsley Flakes; 16 ounce Egg Noodles (frozen); 3 tablespoon All-purpose Flour

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

1 whole Fryer Chicken cut-up

2 whole Carrots diced

2 stalks Celery diced

0.5 medium Onion diced, optional

1 teaspoon Salt

0.5 teaspoon Turmeric

0.25 teaspoon White Pepper more to taste

0.25 teaspoon Thyme ground

2 teaspoon Parsley Flakes

16 ounce Egg Noodles frozen

3 tablespoon All-purpose Flour

Equipment

Slotted spoon

Large pot

Measuring cups

Measuring spoons

Forks

Instructions

Cover chicken 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 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.

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.