Posted in Soups

Chicken and Noodles

I got this recipe from The Pioneer Woman Cooks.  I have made a few changes to suit our taste.  I like a lot more carrots than she calls for and we prefer sage over thyme. {print recipe}

Chicken and Noodles

1 whole chicken, cut into pieces

5 carrots, peeled and diced

3 stalks of celery, sliced into 1/2 inch pieces

1 onion, diced

1 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon black pepper

1 teaspoon sage

1 teaspoon onion powder

2 teaspoons dried parsley

1/2 recipe homemade noodles

Cut your chicken into pieces and put in your dutch oven.  Cover with water.  Bring to a boil and simmer for 50-60 minutes.  Remove the chicken from your pot and let cool a little bit.  Strain the broth and put back in the dutch oven.  Cut the chicken into bite size pieces and set aside. 


Dice the carrots, celery, and onions into pieces and add that to the pot of strained chicken broth.

Onions, carrots, and celery

Measure the spices and seasonings and add to the vegetables and chicken broth.  Add the chicken and let it simmer about 10 minutes or so.


Add the noodles and let them cook about 8 – 10 minutes.  You can thicken your soup at this time if so desired.