Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (2024)

Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (1)

The cast of characters: A whole fryer chicken, carrot, celery, onion (optional; I didn’t use it)…

Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (3)

And all of this business. I actually prefer using dried parsley flakes for this soup. One of the few circ*mstances where fresh isn’t necessarily preferred.

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Now. You can certainly make your own noodles. They’re a cinch. If that’s the way you want to go, just cut them shorter than these if you do take this purely homemade route.

But.

Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (7)

But here’s where the “homemade” part of this recipe is in finger quotes, because I’m going to give you permission to use these. Let me tell you, my friends, if you haven’t ever used Reames frozen egg noodles, you’re missing out on one of the best store-bought, prepackaged foods there is.

Ingredients: flour, water, and eggs. That’s it.

I’ve made my own noodles, and I’ve used Reames. And I’d serve Reames to guests every day of the week and twice on Sunday.

***This is not a paid advertisem*nt for Reames Egg Noodles, for Lord’s sake.***

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To my utter discontent, however, Reames recently changed their packaging. I hate it when products change their packaging; it makes me feel forlorn and lonesome, and I feel a sense of loss for the old look.

But they taste the same. And that’s a very, very good thing.

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Okay! Let’s get the party started. Throw the chicken pieces into a pot.

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Cover the chicken with about 4 quarts of water…

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And bring the pot to a boil.

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When the water comes to a boil, turn the heat to low. Simmer the chicken for 30 minutes.

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After 30 minutes, remove the chicken from the pot with a slotted spoon. Keep the broth simmering on low.

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Grab a couple of forks…

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And use the forks to pull the meat off the bones. It should pretty much be done; if there’s a little pink or red left, don’t worry—it’s going back in the pot later.

Continue with all the chicken pieces, pulling as much of the meat off the bones as you can, slightly shredding the meat in the process. Cover the meat and set aside or stick in the fridge.

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As you remove the meat, return the bones to the broth.

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Simmer the bones for 45 minutes on low (you can be more thorough getting the meat off than I was. Sorry. Lazy.)

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While the bones are simmering, dice up some carrots.

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Lop off the tips…

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Then cut them in half, lengthwise.

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Lay them all with the cut side down…

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And cut each half in three long slices.

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Then slice across the carrots to create a dice.

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Easy as pie! I like to keep the dice pretty large because:

a) I love cooked carrots

and

b) This makes it easier for those who don’t like cooked carrots to pick them out and pipe down

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Dice up some celery, too. And include some of the inner stalks with the pretty leaves. That’s my favorite part.

Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (47)

You can also include a little diced onion, but I like to buck the rules of mirepoix and just go with carrots and celery.

I’m a rebel that way.

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Remove the bones from the broth with a slotted spoon, making sure to get any small bones that might have detached. Then throw the carrots and celery into the pot.

Then use your freaky pink alien hand to add the salt.

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Next, add turmeric. It adds flavor and color, color, color.

I’ve been on a real turmeric kick lately. Try it sometime! It’s magical.

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Now add ground white pepper. I added quite a bit and it made the dish a little bit peppery/spicy, which we loved. But start sparingly and add more as you like. Also add in the ground thyme, and some of the chicken base if you’d like a little more intense chicken flavor.

But it really shouldn’t need it.

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Finally, add the parsley flakes.

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Stir this together and let it simmer for another ten minutes, just to let the flavors come together a bit.

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Now grab a package of egg noodles. Crank up the heat to compensate for the coldness of the noodles.

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Dump ’em right on in.

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Stir to separate all the noodles.

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Now throw in the chicken!

It’s starting to get real here, folks.

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Simmer this on medium-low for eight to ten minutes.

Yum.

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Now, ten minutes later, this is a delicious, wonderful, scrumptious, hearty chicken noodle soup. Just taste and check the seasonings and serve it in this state if you like.

But that’s not what I’m going for here.

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What I’m going for is thick, beautiful chicken and noodles. Add some water to a little flour…

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Stir it together until smooth…

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Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (79)

And pour it into the pot…

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Let it simmer for five additional minutes, or until the broth thickens. Feel free to add a little more flour/water if needed, or if it gets too thick, add a little water.

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Mmmm. You know you’re about to eat something yummy when the sides of the pot look like this.

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And when the contents of the pot look like this.

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Oh dear. This is comfort food. This is home.

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This is what happens…

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When my daughter sticks her spoon in the pot while I’m trying to take photos.

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I bring out The Claw.

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And The Claw scratches and squeezes until the twelve-year-old punk whimpers and runs away.

And awww—look how cute! Matching mother-daughter alien hands!

Look. It’s a photography thing. Exposure and all that stuff. In order to properly expose the darker contents of the pot, my hand is always pink and freaky and bright white.

I’ll cover it sometime on Pioneer Woman Photography. It’s too painful for me to discuss here.

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And anyway, I let her come back and have a bite.

I charged her five bucks, though.

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And then I went ahead and took a bite.

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And at that brief moment in time, everything was right in the world.

Enjoy this! It’s what life is all about.

Ree's Homemade Chicken and Noodles Recipe Is Thick and Hearty (2024)

FAQs

How do you thicken chicken and noodles? ›

To quickly thicken homemade chicken noodle soup for a heartier broth, try this simple trick: Flour or Cornstarch: Mix 1-2 tablespoons of flour or cornstarch with a small amount of cold water to create a smooth paste.

Can you add flour to thicken chicken noodle soup? ›

Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution. Chicken Broth: Or stock. Potato: 1 medium potato is the first magical ingredient in this recipe, because it cooks down and makes the soup SO creamy, hearty, and satisfying.

How to thicken chicken noodle soup without cream of chicken? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What if chicken noodle soup is too thick? ›

If your soup gets too thick for your liking, just add in some more chicken broth to get it the consistency that you want. I like to cook my noodles separately, not in the chicken noodle soup so they don't absorb too much of the yummy broth.

How do you thicken homemade noodles? ›

Recipe Tip

For thicker noodles, add 1/2 teaspoon baking powder when you add the flour in Step 1.

How much cornstarch to thicken chicken and noodles? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

How do you thicken up homemade chicken soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How long does cornstarch take to thicken? ›

Allow the cornstarch and liquid mixture to lightly boil for 5 or 10 minutes. After this amount of time, it should begin to bubble and thicken. Let it cook for longer if it doesn't appear to have thickened. Stir the cornstarch and liquid mixture for two more minutes.

Does soup get thicker the longer you cook it? ›

Many home cooks find themselves wondering how to thicken a soup, and there are a few different ways: cooking the soup longer to remove excess liquid, blending some of the solid ingredients of the soup, or using food scraps like bread or potatoes to thicken the soup, but if you don't have time to wait, you can use a ...

How do you fix watery chicken noodle soup? ›

There are also fast starches like plain flour, or corn starch that can work in anywhere from a few minutes to a few seconds. The easiest way I've found to add them is to mix them with a little bit of cold water to form a slurry, and then pour the slurry into the boiling soup while stirring rapidly.

How do you thicken chicken broth without flour or cornstarch? ›

How can you thicken up cream of chicken soup without using flour or cornstarch? Cook some potatoes, puree them and add to soup. You can also use instant potatoes the same way - just add a tablespoon at a time and stir.

Can you over cook chicken in chicken noodle soup? ›

Do not boil and do not overcook the chicken. If it is slightly underdone when you pull it out, it's fine — the chicken can continue to cook when it's added back to the soup later. 2.

Why add water to chicken noodle soup? ›

Water is added to campbell's chicken noodle soup condensed because adding water improves consistency and also allows chemical change to take place by boiling due to which the noodle soup is cooked.

Can you over cook chicken noodle soup? ›

If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don't want them mushy. Add chicken meat from the rotisserie chicken.

What can I use to thicken noodles? ›

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

How do you thicken watery chicken? ›

Powders and flours. Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)

How do you thicken chicken pasta sauce? ›

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

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