- 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
- 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
