A comforting and flavorful chicken noodle soup with a hint of herbs, perfect for any occasion.
Place the chicken in a large pot and cover with water.
Using a whole chicken adds depth to the broth.
Bring the water to a boil, then reduce the heat and simmer for 30 minutes.
Skim off any foam that forms on the surface for a clearer broth.
Remove the chicken from the pot and let it cool slightly. Shred the meat and discard the bones.
Shredding the chicken while warm makes it easier to handle.
Add the carrots, celery, and onion to the pot along with the turmeric, pepper, thyme, and parsley. Simmer for 10 minutes.
Cut the vegetables into even pieces for uniform cooking.
Increase the heat and add the egg noodles and shredded chicken. Cook for 8-10 minutes.
Stir occasionally to prevent the noodles from sticking.
Mix the flour with milk until smooth, then stir into the soup to thicken.
Ensure the mixture is lump-free before adding to the soup.
Simmer for another 5 minutes, then adjust the seasoning to taste.
Taste and adjust the seasoning gradually to avoid over-seasoning.
Serve the soup hot, garnished with fresh parsley if desired.
Serve with a side of crusty bread for a complete meal.
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