1-First: place the chicken in a large pot and cover it with 4 quarts of water. Bring it to a boil, then reduce the heat and let it simmer for 30 minutes to get that flavorful base going. For a helpful variation, check out our chicken and broccoli stir-fry recipe for ideas on prepping proteins quickly.

2-Next: remove the chicken with a slotted spoon, shred the meat using two forks, and return the bones to the broth. Cover and simmer on low for another 45 minutes to deepen the flavor this step ensures a rich broth that’s worth the wait. Carefully take out the bones, making sure to check for any small pieces that might have broken off.

3-Then: add the diced carrots, celery, onion (if you’re using it), and all the herbs and spices like salt, turmeric, white pepper, thyme, and parsley flakes. Stir everything together and simmer for 10 minutes to let the flavors blend nicely. This is where the dish starts to smell amazing and come alive.

4-Turn up the heat a bit, toss in the frozen egg noodles and shredded chicken, and cook for 8 to 10 minutes until everything is tender. For the final touch, mix the 3 tablespoons of all-purpose flour with a little water until it’s smooth, then stir it into the pot. Simmer for another 5 minutes until the broth thickens, and taste to adjust seasonings as needed.