This company appears in the following product categories: Entree, Chicken
2 1/2-3 1/2 pound whole broiler or fryer chicken 6 cups water 1/2 tablespoon salt 1/4 teaspoon pepper 1/2 teaspoon thyme 1 bay leaf 1 large onion, diced 1 cup celery, diced 1 1/2 cups carrots, diced 1 cup egg noodles 1/3 cup flour 1 1/2 cups fresh or frozen peas, optional
1. Rinse and drain chicken. Place in a large pan, add water and salt, spices and herbs, and bring to a boil. Reduce heat and simmer 20 minutes. Add the onion, celery and carrots. Continue simmering for another 20 minutes or until chicken is tender. Turn off heat. 2. Place chicken on a platter, remove skin and discard. When chicken is cool enough to handle, separate the meat from the bones and cut into chunks. 3. Skim the fat from the broth and discard. 4. Place flour in a small bowl. Ladle out one cup of broth and add to the flour to moisten, a little at a time until all the broth is used, stirring after each addition to remove lumps. 5. Slowly stir the flour mixture into the pot of soup. Add the chicken chunks. Bring to a simmer, stirring occasionally until thickened. 6. Add the noodles and peas. Continue cooking until tender. Serve hot.