Step 1

Cover chicken thighs in a large soup pot with chicken broth and water. Bring to a boil, reduce heat to simmer and cook for 20 minutes or until chicken is fully cooked.

Step 2

Remove chicken from pot and shred it up on a cutting board.

Step 3

Add shredded chicken, carrots, celery, salt, pepper, parsley, turmeric, thyme and egg noodles into the pot. Bring to a boil and then simmer for 15 minutes.

Step 4

In a small bowl mix together flour and water until no longer clumpy. Pour this flour mixture into the soup pot, stirring to make the soup broth more creamy.

Step 5

Serve in bowls and enjoy this delicious chicken noodle soup!