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Jan 25 2010
Homemade Chicken and Noodles
This is a comfort food from my childhood on the golf course, and something I highly recommend if you've never come across it in your life. It's beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It's so perfectly yummy and soul-pleasing.
While you could certainly go the turbo homemade route and make your own egg noodles (recipe below), I"ll show you a quick and easy alternative that I think is just as good.
You won't believe how delicious such a simple dish can be.
The Cast of Characters: A whole fryer chicken, carrot, celery, onion (optional; I didn't use it)…
And all of this business. I actually prefer using dried parsley flakes for this soup. One of the few circumstances where fresh isn't necessarily preferred.
Now. You can certainly make your own noodles. They're a cinch. If that's the way you want to go, here's the step-by-step recipe. Just cut them shorter than these if you do take this purely homemade route.
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 storebought, 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 advertisement for Reames Egg Noodles, for Lord's sake.***
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.
Okay! Let's get the party started. Throw the chicken pieces into a pot.
Cover the chicken with about 4 quarts of water…
When the water comes to a boil, turn the heat to low. Simmer the chicken for 30 minutes.
After 30 minutes, remove the chicken from the pot with a slotted spoon. Keep the broth simmering on low.
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.
As you remove the meat, return the bones to the broth.
Simmer the bones for 45 minutes on low (you can be more thorough getting the meat off than I was. Sorry. Lazy.)
While the bones are simmering, dice up some carrots.
Then cut them in half, lengthwise.
Lay them all with the cut side down…
And cut each half in three long slices.
Then slice across the carrots to create a dice.
Easy as pie! I like to keep the dice pretty large because:
a) I love cooked carrots
b) This makes it easier for those who don't like cooked carrots to pick them out and pipe down
Dice up some celery, too. And include some of the inner stalks with the pretty leaves. That's my favorite part.
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.
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.
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.
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.
Finally, add the parsley flakes.
Stir this together and let it simmer for another ten minutes, just to let the flavors come together a bit.
Now grab a package of egg noodles. Crank up the heat to compensate for the coldness of the noodles.
Stir to separate all the noodles.
It's starting to get real here, folks.
Simmer this on medium-low for eight to ten minutes.
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.
What I'm going for is thick, beautiful chicken and noodles. Add some water to a little flour…
Stir it together until smooth…
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.
Mmmm. You know you're about to eat something yummy when the sides of the pot look like this.
And when the contents of the pot look like this.
Oh dear. This is comfort food. This is home.
When my daughter sticks her spoon in the pot while I'm trying to take photos.
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.
And anyway, I let her come back and have a bite.
I charged her five bucks, though.
And then I went ahead and took a bite.
And at that brief moment in time, everything was right in the world.
Enjoy this! It's what life is all about.
Print Options
Homemade Chicken and Noodles
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1 whole Cut Up Fryer Chicken
- 2 whole Carrots, Diced
- 2 stalks Celery, Diced
- 1/2 whole Medium Onion, Diced (optional)
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1/4 teaspoon White Pepper (more To Taste)
- 1/4 teaspoon Ground Thyme
- 2 teaspoons Parsley Flakes
- 16 ounces, weight Frozen "homemade" Egg Noodles
- 3 Tablespoons All-purpose Flour
Preparation 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.
323 Comments
SD Ranchwife On Monday, January 25 at 10:48 am
We must think alike! I made a roast chicken last night for supper and then shredded the leftover chicken and cooked the bones awhile to make the broth. The plan is chicken noodle soup for lunch today. It's cold and snowy here again so soup is a good call. My other motivation is that I have a very bad chest cold and always end up making my "feel better soup" for myself. Instead of the tumeric though I go to my Grandma's secret ingriedient which is whole allspice. It adds an interesting flavor to any chicken casseroles or soups. Just remember to pick them out before serving!
Suzy G On Monday, January 25 at 10:49 am
I am so sick right now that I almost wanted to lick the screen on my laptop. Maybe I can convince my hubby to cook it for me………………nah I like my kitchen with out burn marks anywhere, lol. I may gather the strength yet before the day is out because that soup absolutly would make me feel better. Yum.
Laurie On Monday, January 25 at 10:51 am
Yummy! I am going to try this……still crossing fingers, toes, arms, legs for the Oaklahoma visit contest!!!!!!!!!!
Kristen E On Monday, January 25 at 10:53 am
You need to ladle that over some mashed potatoes!
Jessie On Monday, January 25 at 10:54 am
I have been looking for a chicken noodle soup recipe to make this week but this looks even better, Ree!!
If you, say, had just shy of 2 lbs. of boneless, skinless chicken breasts in the freezer, how much of that would you need to replace the meat from a whole fryer chicken?
Chelsey Ercanbrack On Monday, January 25 at 10:56 am
What a fun twist on a classic. I haven't tried turmeric before and it sounds interesting. Thanks for the tip on the "homemade" noodles too.
Jaime K On Monday, January 25 at 11:01 am
That. Looks. Amazing. But maybe. Because. I haven't eaten in 3 days. Must. Stop. Reading your blog from a hospital bed when I'm not allowed solid food indefinitely… goodbye.
melanie On Monday, January 25 at 11:02 am
Drool. Perfect for this blustery day!
the domestic fringe On Monday, January 25 at 11:03 am
I think my kids will like this recipe. I'll try it if I can find Tumeric!
Valerie On Monday, January 25 at 11:04 am
We serve our chicken and noodles over mashed potatoes. My husband Dwane thought it was an odd thing, until he tasted it! It was one of his favorite dishes. I use Grandma's brand frozen egg noodles. They are almost as good as my Mom's home-made. I use carrot and celery in mine, my Mom leaves them out.
Jenn Davis On Monday, January 25 at 11:11 am
Would this dish freeze okay? I'm making meals for a friend and this looks so good, but I want to make her freezer meals.
Kerri C On Monday, January 25 at 11:11 am
OK, this is officially what's for dinner tonight. My daughter keeps asking for soup, "like Kai Lan" so this will be perfect. However, I'm a little freaked out by whole chicken – all I ever cook with is boneless, skinless breast. Hopefully I'll get it right! Thanks for the recipe
theprovidentwoman On Monday, January 25 at 11:11 am
It's cold and windy here. I think a soup like this is just what we need.
maryloves2cook On Monday, January 25 at 11:13 am
This looks so good! Especially on a day like today in Minnesota…The Vikes lost…sniff, sniff…and it's like a little blizzard outside! Will be making this bowl of comfort, soon!
Mommassoapbox On Monday, January 25 at 11:17 am
I love to make chicken noodle soup. It's PERFECT in this weather……..
Sally On Monday, January 25 at 11:17 am
I agree with those who say to serve this over mashed potatoes. I do that with both chicken and noodles and beef and noodles. Yum! Comfort food to the max.
ellie k On Monday, January 25 at 11:20 am
home made noodles is my son favorite dinner. He was home on leave for Christmas and I made him a big pot of chicken and noodles and he ate most of them. He starts eating them before they finish cooking. He wants home made not store bought. I love making food that makes him happy, then I am happy.
Maeghan On Monday, January 25 at 11:23 am
OMG! I have this on the menu for today. It is a comfort food day. I just put my whole chicken in the crockpot to slow cook. I am not making homemade noodles either. My family likes old fashioned egg noodles, I prefer reames.
Mary On Monday, January 25 at 11:23 am
Sounds perfect for the blizzard vacation day I'm having from work. I make chicken soup a lot but have never added Tumeric, will have to give it a try.
Tania Bell On Monday, January 25 at 11:26 am
Oh, yum! I'm so glad you put some veggies in them! I'm going to make this next weekend!
sasha stone On Monday, January 25 at 11:28 am
Okay, srsly. Yum.
Karen On Monday, January 25 at 11:32 am
I printed this one out and will put the ingredients that I don't have on my grocery list for this week – it looks really great – nice dish for a cold day (of which we are getting later this week I am told.)
Gail Parmentier On Monday, January 25 at 11:36 am
Hey Ree, did I just miss it or have you not posted the winners yet to the weekend sushi getaway @ the Lodge?
this looks yummy!
Terri M On Monday, January 25 at 11:43 am
i love those noodles – grew up on them (in Oklahoma, btw) thanks for the heads up on the change in packaging!
Ulrike On Monday, January 25 at 11:43 am
Blast from the past: I used to go to church with the Reames family! I had to Google to make sure it was them–I couldn't believe that Ree from Oklahoma was using "our" noodles–and it is!
Not sure if it matters to you, but the first package is Reames Golden Ribbon Egg Noodles and the "new" package is Reames Homestyle Egg Noodles.
Karen M. On Monday, January 25 at 11:48 am
I make Chicken Noodle Soup all the time. I love it!! It reminds me of my grandma. Her hands always had that celery/onion/garlic/carrot smell.
Cindy U. On Monday, January 25 at 11:48 am
Costco also sells these delicious homemade noodles. I don't remember what they are called but it's a red label on a big bag. SO yummy. I can't wait to try.
Tina Dee On Monday, January 25 at 11:48 am
Ohhhh yummmm…
I know what we're having for dinner tonight here, LOL. And amazingly, I have all the ingredients, well, we'll do chicken breast instead…but other than that, mmmm…Thank you, Ree!!!
Tina Dee
Interview w/ Christian author Kathleen Y'Barbo & GIVEAWAY of her book The Confidential Life of Eugenia Cooper
JanB On Monday, January 25 at 11:52 am
Serve this over mashed potatoes — it's heavenly.
Amy @ Cheerful Cookery On Monday, January 25 at 11:58 am
Oh, I hope I can find those frozen noodles in my grocery store! I still dream about my grandmother's homemade noodles in chicken gravy from visiting her in Indiana. I love making my own pasta and noodles, but time doesn't permit nearly as often as I'd like, so these would be a great shortcut for weeknights. As for the overall dish – love the richer texture than a traditional chicken noodle soup. That will have to be a weekend endeavor!
Ksu On Monday, January 25 at 11:58 am
Love chicken and noodles. My dad makes my mammaw's noodle recipe every thanksgiving (and any other occasion we can convince him of). I've never seen the addition of vegetables, though.
kim139j On Monday, January 25 at 12:11 pm
This looks way better than the canned soup I just ate! Do you have any leftovers?!
Pam B On Monday, January 25 at 12:15 pm
Must be the weather. I'm making chicken pot pie for dinner tonight in an effort to counteract the grey gloominess of the past few days. The carrots are like little bits of sunshine in the broth/gravy. Hopefully the real sun will come out soon. Meanwhile I will be comforted by the thick creamy yumminess.
Claire P. On Monday, January 25 at 12:21 pm
We make this as often as we can, but you won't believe what we do with it. By tradition in my husband's family, we thicken this up a little bit more, then serve it over homemade mashed potatoes. Yes, it's a gut-bomb, but it is the most comforting comfort food you've ever had. It's even gotten voted in as Christmas/Christmas Eve dinner a few times the past few years. Thanks for the beautifully detailed recipe!!
Lym On Monday, January 25 at 12:25 pm
Yum. This, I can do. Or maybe instead of noodles I'll put in some brown rice.
Nezzy On Monday, January 25 at 12:25 pm
Oh baby it's cold outside and this soup would taste great. Shoot~take~it, I'm all out of chicken. Hummmm, this Ozark farm chick is wanderin' if maybe, just maybe one of the neighbors chickens might wonder over to the Ponderosa? Just sayin'…….
Ya'll have a wonderfully blessed day. Man, I've got to find a chicken!!!
Claudia On Monday, January 25 at 12:26 pm
That looks so tasty and the tumeric adds such wonderful color.
Amy On Monday, January 25 at 12:26 pm
Oh my thank you. I know you didn't do it for me but I asked you to post this on your FB page. I know I probably wasn't the only one but chicken and noodles is probably my favorite food in the world. My g-ma makes it for every holiday. She is having surgery soon so I'm going to make it for her! TY, TY, TY! I usually eat with a side of mashed taters, and green beans!
[email protected] On Monday, January 25 at 12:30 pm
I don't know why you are adding flour and water to thicken the soup. You could well add more carrots, use your onion (whole) and then just blend it with a few veggies (and pasta even). You'll get a thicker broth that way. Easy. Healthy.
Leigh Ann On Monday, January 25 at 12:30 pm
I LOVE Reames!! They are a must-have Thanksgiving staple at our house. My grandmother used to make them homemade but Reames is the one we use now. SO good.
Kathy K. On Monday, January 25 at 12:30 pm
This is what I love about this site-and you-simple recipes that look and taste like a million bucks, but I can make 'em out of my pantry today, without driving an hours' time to the grocer. Thanks for dinner!
Lindie On Monday, January 25 at 12:32 pm
How funny! I made this last night. And it was just right for a cold winter night. I used fresh parsley and thyme though, also added an onion and a few cloves of garlic. and frozen peas!
Fran P. On Monday, January 25 at 12:40 pm
This looks great! We have snow predicted for this week after a "warm" spell, so this will be a perfect dish to make for several nights. I hope they have those noodles in Tennessee!
Mandi Briggs On Monday, January 25 at 12:42 pm
That looks scrumptious!
Joyce On Monday, January 25 at 12:46 pm
Chicken and homemade noodles is one of our favorites. We really go all the way and eat it on top of mashed potatoes. It is a carboholics dream dome true.
Betty S. On Monday, January 25 at 12:46 pm
Hello PW and Rest of the World! My Mawmaw made this for all of my life until her passing from this life to the next in '97! MawMaw always made the best anywhere! It was sooo good and her Chicken and Rice could make one sing like a songbird! Simple, plain and past delicious to scrumpdilityumptious! Comfort food at its finest! Yep, we all still make it!! Hope we all win the weekend get-a-way on our anniversary weekend (or at least us!)!
Happy Day to you All!
kandy On Monday, January 25 at 12:47 pm
What a great tip about taking the meat off the bones after a short boil, then returning the bones to the stock. DUH, I had just been cooking the hell otta the meat too!
Thank so much!
christy On Monday, January 25 at 12:55 pm
Darn it…just when I was trying to ignore my (acting awful) children, be sullen and read a recipe about homemade chicken noodle soup – YOU GO AND SAY "FREAKY PINK ALIEN HAND" and I crack up – out LOUD.
Now my "having a terrible day" babies think I'm happy and I have forgiven the fact that they are turning my hair gray.
Darn that freaky pink alien hand!
Vinomamma On Monday, January 25 at 1:01 pm
I love those noodles too! I like doing beef and noodles the same way – my favorite food!
Claire P. On Monday, January 25 at 1:02 pm
Hmmm, maybe I should read all the other comments before posting! Glad there are so many other chicken noodle over mashed potato fans!
Jenny On Monday, January 25 at 1:09 pm
You've inspired me! I've been using the Reams or Grandma's frozen noodles and making this soup for years but, you use turmeric and thyme. I'm really excited to try out the additional two spices!
Meghan On Monday, January 25 at 1:10 pm
This looks absolutely comforting! Chicken noodle is my favorite soup, and I can't wait to try this version. Never used a whole chicken before for soup but you've given me the courage
Cindy On Monday, January 25 at 1:10 pm
Reames are from the devil. Nobody in my house will ever have Reames touch their lips. Only homemade for my family…………I kid…I kid. I have used them to make this myself. It's passable as homemade.
The Food Hunter On Monday, January 25 at 1:11 pm
Looks like the perfect comfort food to me.
Bob On Monday, January 25 at 1:13 pm
I've never seen this wonderful thing before. I must have it!
jorja On Monday, January 25 at 1:15 pm
I have to say, I don't like chicken and noodle soup, so I almost skipped right over this. But after reading it — and seeing the pictures — I think I might have to try it. I don't like carrots or celery, either, so I might have to try some substitutions. Mushrooms, maybe?
Emily On Monday, January 25 at 1:25 pm
Yummo. This is on regular rotation at my house already, but I might have to give the tumeric spice a try to see what it's all about! You don't need to add the flour/water though. Just let it all simmer down and the noodles will get really big and brothy and totally delicious.
Rae Henderson On Monday, January 25 at 1:30 pm
My favorite dish my Grandma and Mom would make growing up in Colorado was chicken and noodles….but we always had it served OVER mashed potato's. Try it sometime….it's wonderful!
Maria On Monday, January 25 at 1:34 pm
Hi Ree! Here in South Central Pennsylvania, in the Pennsylvania Dutch tradition, we use saffron in any chicken dish that we can, especially Chicken Corn Soup (I should post the recipe). If you try saffron in your soup recipe, you will love the warm flavor and beautiful golden color. Thanks for the beautiful photos, delicious recipes and entertaining blog.
Katie (The Life of a Firefighter's Wife) On Monday, January 25 at 1:34 pm
Mmmmm… I can smell the steam coming out of some of those photos!
I hate it when packaging changes, too. Worse yet–I hate it when the makers of Bejeweled keep changing the game on Facebook! Why do they keep doing that???
Nicole On Monday, January 25 at 1:36 pm
Ohhh that looks delicious! I'm going to have to try this.
countrylady On Monday, January 25 at 1:37 pm
My homemade chicken and noodles is very similar to yours….the Reames homestyle egg noodles are the best! I also use the tumeric!! instead of thickening with flour (which I do on occasion), I like to use Cream of Chicken soup…gives it a nice, rich soup base, I think!!! And round it off with some homemade bread or biscuits…now you talk about comfort food…YUMMY YUMMY IN THE TUMMY!
Jocelyn Stott On Monday, January 25 at 1:40 pm
This looks so amazing – YUM!!!! I am going to have to make this soon.
Molly On Monday, January 25 at 1:51 pm
I did it…earlier this morning I said I'd make this stuff, and I got bored a couple of hours ago and made it.
WOW OH WOW, is this stuff GOOOOOD!!! And that's all I wanna say 'bout that. XD
brenda On Monday, January 25 at 1:51 pm
I can't get Reames noodles here in central PA. I always used them in my chicken noodle soup when we lived in MI and VA. The dried ones just aren't the same and heaven forbid that I make my own…
mary On Monday, January 25 at 2:01 pm
weird. i was literally eating this as i read this post. with reames noodles. (but i've made homemade before so i consider it okay to cheat.)
and i too was annoyed about the packaging change. weird, weird, weird.
Sarah D On Monday, January 25 at 2:04 pm
how did you know? I'm home sick today and just hopped online to find a chicken noodle soup recipe i could whip up. Saw this on your facebook page. how great!
Life and Kitchen On Monday, January 25 at 2:05 pm
This looks really good! You should try making homemade noodles sometime!
Jaime in OK On Monday, January 25 at 2:07 pm
Yum! Thanks for sharing
Karen On Monday, January 25 at 2:08 pm
Looks good but I am curious about those frozen egg noodles. That's not a product I've ever heard of. I looked up the Reames noodles on line and they are not available where I live. Must be a regional thing.
courtney On Monday, January 25 at 2:11 pm
In my family the ONLY way to eat chicken and noodles is over mashed potatoes. Just spoon it over top in a big bowl until you can't see the potatoes anymore. Man I haven't made this for a few years (mostly because I didn't have pasta machine to roll the noodles). I will definantley have to see if they sell the frozen noodles here.
Jane On Monday, January 25 at 2:11 pm
I remember making this with my grandmother when I was a little girl. She used to put the sheets of homemade pasta dough across the backs of the kitchen chairs and then cut them into strips using scissors. She didn't add any flour after the fact because her noodles were always well floured and thicken things nicely on their own. I also remember that she would put in fresh peas when she had them. Because the noodles took a lot of extra time, we didn't have chicken and noodles often. I haven't though about this dish in years. Thanks for the memory…
Rebecca/Tehilla On Monday, January 25 at 2:14 pm
Yup!Jewish penicillin! Actually, we have this in my family every Friday night for our Sabbath dinner. Jewish tradition at its finest (or long cooking ~i guess braised~ short ribs and egg noodles at holidays). We have this with dumplings (matza balls) too, and some form of mashed potatoes or roasted potatoes on the side. Not to mention, we start the meal off breaking bread with hot freshly baked steaming challah! A triple carb fest if ever there is one. Yu-um! Yum! I love this holy day
And if anyone is ever sick? Chicken and noodles it is! It is taken quite seriously as a sick ritual in my home. o, and in terms of the golden color (we've used tumeric– very healthy btw, too), but another alternative, a thread of saffron or two…. works like a charm.
zzzdog On Monday, January 25 at 2:17 pm
Reame's Egg Noodles … love them! They're not available here in New England, though. Such a loss.
Love Chicken and Noodles from my days in Kansas … always served them over mashed potatoes … warm, lovely, starchy, soft comfort food. One of the best.
Kate @ Savour Fare On Monday, January 25 at 2:31 pm
That looks great, especially to this poor gal suffering from her second ear infection and third round of bronchitis this winter (my 2 year old just started preschool, nuff said). But I've never even HEARD of Reame's Egg Noodles — do they have them in California?
Emily On Monday, January 25 at 2:31 pm
This looks like the perfect meal for a cold, windy Nebraska day! Cant wait to see who the winners are for the Sushi Weekend Getaway are! Still have my fingers crossed
Nichole On Monday, January 25 at 2:35 pm
We just bought ingredients for this at the store! I've never had with seasonings before. Thank you for posting this recipe!!
Molly On Monday, January 25 at 2:43 pm
with the bilzzard raging outside this looks like the perfect thing to keep me warm inside.
thanks ree!
deeniedolly On Monday, January 25 at 2:44 pm
Glad to see you like turmeric, too; I've been using it so much, I keep a shaker on the counter next to the stove. It has medicinal benefits in addition to giving color and flavor to food. It's great for inflammation, and for the health of one's esophagus. Since my brother just recovered from esophageal cancer, all my siblings and I are on a turmeric kick!
Billie On Monday, January 25 at 2:46 pm
First I was hooked on my fresh herbs, then it was cooking with wine, and now I think it will be frozen egg noodles. Thanks, Ree! You have made an Iowa winter bearable!
katie On Monday, January 25 at 2:51 pm
am i the only one that doesn't know what turmeric is???
Wyatt'sMom On Monday, January 25 at 2:53 pm
It's even better over mashed potatoes!
Jana On Monday, January 25 at 3:09 pm
I've been making this recipe for 12 years! However, I've never put the bones back in and let them simmer. What does this do?
Reames also makes a flat dumplin' style noodle now–love it too! I hardly EVER make them from scratch anymore, thanks to Reames!
PBfromMN On Monday, January 25 at 3:10 pm
Reames Frozen Egg Noodles are the best! I had a neighbor once call me and started to give me heck because my father-in-law was bragging that I had made homemade noodles for my chicken soup. She said I was giving the rest of the neighbors a bad name. I had to tell her my secret after I stopped laughing.
Pamela R. On Monday, January 25 at 3:11 pm
I love this recipe and the photos…on Sundays I always roast 2 chickens just for the leftovers. I make chicken noodle soup for lunch every week for my family. I can't wait to try your homemade noodle recipe. My Great Aunt was German and she made the best homemade chicken noodle soup and your recipe reminds me of her. Thanks for the recipe!
AW On Monday, January 25 at 3:13 pm
Hey, my Le Crueset pot is that color! That looks just wonderful.
Leslie G. On Monday, January 25 at 3:34 pm
For #172, I have never seen Reames in Southern CA, but I have seen Grandma's – however they are a larger noodle.
Evelyn On Monday, January 25 at 3:58 pm
That looks so yummy….perfect for the crappy, nasty, dark rainy day we're having here in Pa. BTW…according to Dr. Oz turmeric is one of the best spices to eat as it helps with cancer prevention. Thanks for another great recipe.
Kirsten On Monday, January 25 at 4:01 pm
I'm sitting at work, sick with a chest cold and trying to figure out if it's worth brazing the 30 mph snow gusts to get some chicken and noodles at the store so I can make this for myself tonight. I'd probably get some of the amazing Amana made noodles though. It's an Iowa thing.
Catherine On Monday, January 25 at 4:03 pm
Yea for soup!
Sarah On Monday, January 25 at 4:04 pm
Looks delicious!
PLEASE PLEASE PLEASE someone tell me how to keep my Le Creuset dutch oven as pristine as yours! It's three years old and the inside bottom looks like it has been through a war. I use it 3-5 times per week. I have used a weak bleach/water solution (I read that somewhere) several times, to no avail. Help!
Bill of Wasilla On Monday, January 25 at 4:09 pm
An here I am, about to go off and have lunch at Taco Bell. I suppose I could stay home and open a can of Campbell's Chicken Noodle soup, but, somehow, I think I would not find it disappointing.
I'm not a great cook like you, but I am a pretty good-eater. On my blog, I just put up a review of our dining experience at the newest Indian Restuarant in Alaska, which should be of a great interest to everyone in Oklahoma and whereever your blog reaches. Please come and visit.
Debbie St.Germain On Monday, January 25 at 4:14 pm
That does look good and I have to see if we have those noodles here. I am so sick of the white paste I have been eating, cannot find real egg noodles anymore. I have a special diet and having fresh noodles that I don't have to make, would be such a treat.
Shelley On Monday, January 25 at 4:17 pm
Mmmm…love those noodles! My mom uses those instead of carrots/potatoes when she makes roast. So good!!
Kathy W On Monday, January 25 at 4:19 pm
Ree, the only thing that would make that better is my Hoosier relative's addition of lumpy mashed potatoes and butter. Yup. Bowl of good chicken noodle soup with a large dollup of lumpy mashed potatoes (the lumps add texture) and a little square of butter. *Faints*
Marj M. On Monday, January 25 at 4:22 pm
After I read this article I realized, there must be a rule that Carrots are an indisputable ingredient in homemade chicken and noodles. lol. (I spose we have a few law breakers among us though)
Caitlin On Monday, January 25 at 4:52 pm
Thank you SO much for this! I just made this for my sick grandfather and it was the first time I've seen the old curmudgeon smile in days. He's going in for surgery soon and feeling pretty grouchy about anyone trying to coddle him, but your soup pierced through that armor and softened him right up.
Thanks again, young lady. You're a miracle worker!
Victoria On Monday, January 25 at 5:25 pm
My mother used to make this with her homemade noodles and served it on…. mashed potatoes. Talk about comforting and filling.
Ruth On Monday, January 25 at 5:31 pm
This is the "go to" meal at my inlaws, served at all family gatherings and served over mashed potatoes…..oh and the noodles are homemade….usually by a few of the grandkids. Nothing better than starch on starch!
Judy Jackson On Monday, January 25 at 5:40 pm
This sounds wonderful! I will add onion — i love onion and probably a little garlic too! Yummy – make s me hungry just to think about it and I just ate!


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Wayne D. This is a case study interview with Wayne, a sole practitioner who is growing a well run, highly profitable firm. Wayne
describes what must be in place in order for him to accept a client and the importance of saying "no" if you want to be successful.
You'll read how Wayne's "abundance" view of the world keeps adding to his profits, while he enjoys a great life style practice that
few people even realize is possible.
With a growing practice, how do you avoid working
overtime, and maintain a lifestyle not just for you but
for your whole team?
I make sure that with our clients, we set up expectations up front of
when the work needs to be completed, and the team is extremely
e;cient. I would say part of that is we don't run at capacity, we run
under capacity by design. If you run at capacity you don't have the
ability to take on those things you want, and when an opportunity
comes up, you don't have the ability to grab that opportunity
because you don't have the margin. The way I positioned my entire
life is don't stretch myself too thin so that I can't take advantage of
opportunities when I want them.
How do you keep margin in your life? What's the
secret? I don't think most people would argue with the
concept, but how do you do it?
You have to be good at saying "no."
You are clearly living with an abundance view of theworld, so you feel free to pick and choose your clients.There's an abundance of opportunity, is that fair tosay?That's fair, and there have been times I have taken the ones hereor there because it was a referral from somebody and I knew Ishouldn't take it, and it hasn't ended up the way I wanted it to.You sort of know where it's going before you even start.
Sometimes the best clients are the ones you don't take!
Read Entire Case Study
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Taste Test: Chocolate Easter Bunnies
This was by far one of the most violent taste tests we've had at Serious Eats world headquarters—we butchered off ears, cottontails, and hind legs, trying not to think too hard about former fluffy pets or Thumper. But hey, we needed to find the best of the hippity-hoppity chocolate Easter rabbits (and carving matzo wouldn't have been as fun). More


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Father's Day: Pols and their kids
Political dads spend time with their children.
President Obama
President Obama and daughters Sasha and Malia walk to St. John's Episcopal Church in Washington from the White House, Oct. 28, 2012.(Photo: AP Photo)
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