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Is it Friday yet? Oh, well happy Wednesday!
I know this may be a big surprise, but in addition to pie, I love soups. Vegetable beef has to be my favorite but chicken noodle is a close second. I found this recipe on The Pioneer Woman’s site and printed it out for later use. I have an ever growing pile of recipes I want to make. Why, oh why, (great dramatic inflections here) do I have to work? I could just cook all day. I printed this recipe way back in September and recently found a whole fryer chicken on sale and figured now was the time.
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.
Thanks for stopping by – Tricia