Which isn’t quite the same as chicken noodle soup. To me, chicken noodle soup implies something lighter, more delicate; small shreds of chicken, petite noodles, a golden broth with little bits here and there floating around.
Chicken noodle soup is to ballerinas as chicken stew with noodles is to lumberjacks.
Big chunks ‘o meat, hunks of unavoidable veggies, thick noodles, and a touch of cream just to pull it all together.
One batch of homemade noodles
~1 lb. chicken meat
2 T. butter
4 carrots (about 1 c. chopped)
1/2 medium onion
3 cloves garlic
3 c. chicken stock
4 ribs of celery (about 3/4 c. chopped)
1 1/2 t. thyme
1 t. sage
salt and pepper
1 T. flour
1 t. cornstarch
1/4 c. half-and-half or cream
Cut chicken into about 6 large pieces; set aside. Chop veggies, mince garlic. In a large skillet, melt butter on medium-high; add onion and carrots and saute, stirring ocassionally, for about 5 minutes. Add the garlic and continue to saute and stir for another 3-4 minutes. Put a pot of water on to boil for the noodles.
Add the chicken stock to skillet and bring up to a simmer. Add in chicken pieces and herbs and cover, turning chicken after 5 minutes.
Once the chicken is cooked through, remove the chicken pieces from the skillet and set on a cutting board to cool. Add the celery and continue to simmer uncovered, stirring frequently.
This is where you should be boiling your homemade noodles, which can take anywhere from 5 to 12 minutes, depending on the thickness.
Meanwhile, mix together the flour and cornstarch. Add the cream and shake or whisk well, making sure there are no lumps. Whisk the cream mixture into the broth and veggies over medium-high. While that reduces, cut chicken pieces into bite-size and add back to skillet.
Once noodles are tender, scoop them out of the water and add them to the skillet, stirring to incorporate. Serve hot in bowls.