The Best Chicken Noodle Soup You'll Ever Eat > LASSENS

I am Famous for this Soup!

Written by Gayle

I know the Santa Ana winds are threatening to blow this weekend, but as October begins I always start thinking about soup. I have been making this soup for more than 25 years, and it is a family favorite. It’s what I make to bring to people who need a meal; it’s what I make to freeze for times when I don’t want to cook. It is time consuming, but it will make enough for several meals, depending on how many you want to serve. If you don’t want to make soup for a while (in the heat of the summer, for example!) you can use your chicken bones to make the broth, which can be frozen and used later for all kinds of recipes. This soup recipe will serve 8-10.

First, Make the Broth

You’ll Need:

2 Qts water
Bones and meat from 1-2 cooked chickens. I usually make roasted chicken one day, and then use the bones and leftover meat to make soup the next day. Remove the meat from the bones and set aside, refrigerating until needed. You can also make this recipe using leftover turkey meat and bones.
4-5 organic roughly chopped carrots
4-5 stalks organic roughly chopped celery
1/2 medium organic onion, roughly chopped
1/4 bunch fresh organic curly parsley
2 dried organic bay leaves
2 TBSP salt
1 tsp pepper

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Bring the water to a boil, and then add the chicken bones along with the rest of the ingredients.

Bring back to a boil, turn the heat down, and then simmer for 3-4 hours.

Turn the heat off and allow to cool. Using a large slotted spoon or tongs, remove the bones and vegetables. I like to put them in a large strainer that’s over a pan to catch any more broth that may drain off.

Then strain the liquid, and discard the bones and soggy vegetables. If there is a lot of fat on the top, you’ll want to skim that off. If you are making this soup a day ahead, refrigerate the broth and the fat will cool and harden, making it very easy to remove the next day.