I just made some chicken noodle soup and my daughters friend said it was even better than her grandmothers. Don’t you just love sharing some comfort food with your family. Chicken noodle soup reminds me of my Busia’s kitchen in Detroit, Michigan when I was growing up. Almost nothing makes me feel better on a dreary winter day when I’m not feeling well as a bowl of steaming hot chicken soup.
Here’s my recipe…I Hope you’ll enjoy making your family a nice pot of chicken noodle soup soon.
- Whole frying chicken cut-up
- 1 T olive or salad oil
- 1 stalk celery
- 2 medium onions
- 1 bunch carrots (about 4-6)
- 2-3 parsnips
- 2 bay leaves
- Dried parsley flakes
- Salt and Pepper
- Egg Noodles-you can use fine(like the picture) or kluski noodles
Prepare the stock:
In a large stock pot, on medium-high heat, add the oil and chicken. I like to leave the skin on the chicken and brown in slightly-It will add a little more flavor and color to your finished stock. After your chicken is slightly browned, add the tops of your celery stalks-leaves and all! Dice 1 of your onions, add 2-3 chopped carrots, the bay leaves and cover with about 8 cups of water. Cover and let simmer about 1 hour until the chicken is tender . At this point, remove from heat, strain the stock and discard the vegetables. Let the chicken cool and remove the chicken from the bones. If you want to discard the chicken skin-now’s to the time to do it. I personally like the leaving the skin off.
Now for the soup:
In your large stock pot, combine the stock, the chicken you pulled off the bone-chopped into pieces, the remaining carrots, celery, onions and parsnips all chopped coarsely. Add about 1T parsley flakes and salt and pepper to taste. Bring to a boil and simmer about 20 minutes-until the vegetables are tender-but not mushy.
While the soup is simmering-cook the egg noodles according to the package directions.
When the noodle are cooked, add to soup.