Step 1

Cover chicken in 4 quarts of water in large soup pot. Bring to a boil, then reduce heat to simmer for 30 minutes.

Step 2

Remove chicken from the pot. Place the chicken on a cutting board and remove all the meat you can from the bones (careful, it's hot!). Shred up the chicken and set it aside. Put the bones back into broth and simmer for 45 minutes, covered.

Step 3

Remove the bones completely from the broth, discard them.

Step 4

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

Step 5

In a small bowl mix flour and water until smooth. Pour this mixture into the soup pot and stir to make a creamier broth.

Step 6

Serve the soup and enjoy!