The Best Chicken Noodle Soup You'll Ever Eat
Summer
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 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.
Ingredients
First, Make the Broth:
2 Qts water
Bones and meat from 1-2 cooked chickens (remove the meat from the bones and set aside, refrigerating until needed; you can also use leftover turkey)
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
For the Soup:
The broth you've made (approx. 2 qts)
2 cups organic chopped carrots
2 cups organic chopped celery
1 organic medium chopped onion
2 cups cooked organic chicken, cut into bite-sized pieces
4 oz organic ribbon noodles (I used Bionaturae Tagliatelle egg pasta)
2 Qts water
Bones and meat from 1-2 cooked chickens (remove the meat from the bones and set aside, refrigerating until needed; you can also use leftover turkey)
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
For the Soup:
The broth you've made (approx. 2 qts)
2 cups organic chopped carrots
2 cups organic chopped celery
1 organic medium chopped onion
2 cups cooked organic chicken, cut into bite-sized pieces
4 oz organic ribbon noodles (I used Bionaturae Tagliatelle egg pasta)
Directions
Make the Broth:
Bring the water to a boil, then add the chicken bones along with the rest of the broth ingredients. Bring back to a boil, turn the heat down, and 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. Strain the liquid and discard the bones and soggy vegetables. Skim off any excess fat from the top. If making a day ahead, refrigerate the broth and the fat will harden, making it easy to remove.
Assemble the Soup:
Bring the broth to a boil and chop the vegetables.
Add the vegetables to the broth and simmer until tender.
Add the meat and the pasta. I usually crunch the noodles a bit so that they are bite-sized.
Simmer until the noodles are tender. Serve warm!
You are going to love this recipe! It's great all by itself or with bread and salad.
Bring the water to a boil, then add the chicken bones along with the rest of the broth ingredients. Bring back to a boil, turn the heat down, and 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. Strain the liquid and discard the bones and soggy vegetables. Skim off any excess fat from the top. If making a day ahead, refrigerate the broth and the fat will harden, making it easy to remove.
Assemble the Soup:
Bring the broth to a boil and chop the vegetables.
Add the vegetables to the broth and simmer until tender.
Add the meat and the pasta. I usually crunch the noodles a bit so that they are bite-sized.
Simmer until the noodles are tender. Serve warm!
You are going to love this recipe! It's great all by itself or with bread and salad.
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