Chicken Noodle Soup with Turmeric

Ingredients:

• 1 chicken weighing 1–1.3 kg, cut into pieces
• 2 carrots, diced
• 2 stalks celery, diced
• Half a medium onion, diced
• 1 teaspoon of salt
• 1/4 tsp black pepper
• 0.5 tsp ground thyme
• 1/4 teaspoon turmeric
• 340 g frozen homemade egg noodles (such as Reames)
• 3 tbsp. premium flour
• A little light cream, optional
• 2 tsp chopped fresh parsley

Preparation:

1. First, place the chicken in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the saucepan and set aside to cool slightly.
2. Shred the chicken with two forks, removing the bones. Return the bones to the pan and simmer for 20 minutes. Remove the bones from the pan and discard.
3. Add shredded chicken, carrots, celery, and onion to the pot. Then add salt, black pepper, thyme, and turmeric. Bring the soup to a gentle simmer, then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to defrost them first!
4. Finally, mix the flour with 0.5 cups of water until smooth. Stir the flour mixture into the pan, along with a splash of cream (if using), and parsley. Simmer over low heat until the noodles are tender, about 15 minutes, adding more salt if needed. The soup should be thick and stew-like, and your kitchen should be filled with a wonderful aroma.