This recipe isn't vegan. Sometimes, when I know Jeremy wants to eat meat on occasion, I'll make him some. He was sick a couple weeks ago, and so I thought it'd be nice to make him some homemade chicken noodle soup. This soup looks similar to Campbell's canned chicken noodle soup, but tastes so much better. (I did taste the soup, to make sure it was edible). Baby boys also loved it and couldn't get enough. The recipe made a huge batch so we froze some and will now have it for a cool fall day in the future (which is coming soon, yay!).
Homemade Chicken Noodle Soup
1 whole fryer chicken, cut up
2 carrots, diced
2 celery stalks, diced
1/2 whole medium onion, diced
1 tsp salt
1/2 tsp turmeric
pepper to taste
1/4 tsp thyme
2 tsp parsley
1 lb noodles
3 Tbsp flour
1lb noodles of your choice (I used linguine, I think)
Put all the chicken pieces in a big pot, cover with water and bring to a boil. Once boiling, turn down the heat and simmer for 30 minutes.
Remove the chicken from the pot and shred the meat from the bones. Return the bones to the broth and simmer on low, covered, for 45 more mins.
Remove the bones with a slotted spoon. Add the carrots, celery, onions, and all spices to the pot of broth. Stir and simmer 10 minutes.
Cook noodles separately until almost done, then add to soup, along with the shredded chicken meat. Cook for 8-10 mins. Mix the flour with a little bit of water and stir until smooth. Add to soup and stir. Simmer for just another few minutes, until broth has thickened a bit. Adjust seasonings to taste.