Chicken and Noodles

Total Time:
1 hr 55 min
25 min
1 hr 30 min

8 servings

  • One 2- to 3-pound chicken fryer, cut up
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 medium onion, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon turmeric
  • 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
  • 3 tablespoons all-purpose flour
  • Splash of half-and-half, optional
  • 2 teaspoons finely minced fresh parsley

Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.

Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.

Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!

Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

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4.5 95
The recipe never mentions how much water to use other than to cover a whole cut-up chicken. My problem was that I was wanted to make half of the recipe. Without knowing the right amount of water to use, my "stew" came out to be more of a soup. I will try it once more but with less water, and hope the results will be better. Ree, please include all ingredient measurements for everyone so we can get the best possible results, thanks. I was able to find the "Reames" frozen noodles in my local Walmart, and they are good! item not reviewed by moderator and published
I simplified the recipe by using some leftover store bought rotisserie  chicken and boxed chicken broth. No celery so used boc choy, including some of the green leaves.  My grocery stock didn't have enough egg noodles so a package of frozen cheese tortellini worked perfectly. The left overs will be frozen for a later chicken pot pie..5 stars for the recipe and  for making potentially  three meals from one rotisserie chicken!  <br /> item not reviewed by moderator and published
Delicious and simple!  I went to 2 grocery stores and was unable to find frozen egg noodles. I substituted 2 lbs of frozen gnocchi and omitted the flour/water. Very hearty as a dinner! Almost stew-like. My teenage son called it amazing! It's a keeper!!! item not reviewed by moderator and published
Delicious! I read all of the reviews and was a bit concerned about the flavor being bland so I did add one package of Goya chicken seasoning to the broth. I also used gluten free noodles rather than frozen since I have a wheat allergy. However, the result was delicious. The noodles soaked up almost all of my broth, but I really enjoyed the thick consistency. It was like a chicken stew. I will make again and again. Thanks Ree. item not reviewed by moderator and published
Mine and my husbands favorite chicken (soup),(stew) recipe. I make a rocking chicken soup, but this recipe has replaced our 40+ year favorite. And that is hard to do. Love the thyme and rich flavor of the broth. A real chill killer for these damp and dreary winter days. Thank you Ree. item not reviewed by moderator and published
We made the mistake of putting everything in the slow cooker and it turned out disgusting. So, anyone who is looking to through everything into the crockpot, DON'T. While I'm sure it is great if following the cooking part As-is, it's definitely not a slow cooker. So because of my mistake, I give it a mid-3 stars. item not reviewed by moderator and published
This recipe is not the same as the one on her website. I followed the other one exactly. Very, very bland. I should have know when it called for a gallon of water. The Reames noodles are not to my liking. They taste like raw dough. This is not chicken and noodles, it's very bland soup. item not reviewed by moderator and published
On PW website, she includes chicken base as an optional ingredient. This recipe definitely requires it. I used nearly 3/4 cup to achieve proper amount of saltiness and "chickenyness". I didn't use any salt, just chicken broth base. Otherwise, this recipe is "winner winner chicken dinner!" item not reviewed by moderator and published
I added a lot of extras and came amazing, I added a parsnip, fresh garlic, onion powder and garlic powder. I covered the chicken with water about 3.5 qts, I also cooked the noodles separately as they took long to cook( 20 min), omitted the flour as the broth was rich enough. I also use spring water. Love the frozen noodles Read more at: do you think? item not reviewed by moderator and published
Wonderful and delicious recipe! I made this today on my day off along with homemade oatmeal pan bread and the kitchen smelled soooo good! I started the stew by using a 4lb frozen cut-up whole chicken. Didn't defrost it, just placed it in a large pot with enough water to cover &amp; boiled it for an hour. I followed the recipe, EXCEPT I added 4 minced cloves of garlic with the carrots, celery &amp; onion (since I love garlic). Also I used 1 whole medium diced onion (rather than 1/2 med), and 1 tsp. of Italian seasoning in place of ground thyme, and added 1/2 - 3/4 tsp pepper (instead of 1/4 tsp). And I couldn't find the frozen Reame egg noodles at Fred Meyer. So I used only 8oz of dry extra wide egg noodles. I added the turmeric &amp; salt as recommended &amp; this stew had WONDERFUL flavor! It thickened upon standing and my family loved it! item not reviewed by moderator and published
It could have been a 5 star recipe perhaps, but because you chose to do it different, it only gets 3. Interesting! item not reviewed by moderator and published

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