There is nothing better than chicken noodle soup. I love it in all forms, but this is our family recipe, handed down to my father, Steve Johnson, from his mother, Rosalind Koppelman Johnson. I am imaging that she got it from her mother — and so on. This will take you around 3 and a half hours to simmer on your stove – so make this on a day that you really have the time. Good news is you can pretty much add all the ingredients and let it simmer on the stove. It’s always come out delicious and feel free to add more veggies — the more the merrier! Family Recipe: Grandma’s Chicken Noodle Soup
You’ll need: a whole chicken, a package of soup greens (just pick it up in the grocery store) and then add some chicken stock, any extra veggies you want, garlic, and water. It’s honestly really easy to make and you can freeze it after.
Ingredients:
Chicken (6-7 pounds)
1 package soup greens (will have 1 turnip, 1 onion, 1 parsnip, celery, dill, carrots, and parsely packaged in it)
Chicken Bouillon (10-12 cubes or 4-5 packets) OR USE Chicken Broth – FOUR – 32 ounce packages
Water – add in 6 cups water – Add less water if you use chicken broth
Egg noddles (thin)
Oregano (two pinches)
Thyme (two pinches)
Optional:
Garlic Cloves
Mushrooms (baby bella mushrooms)
Extra celery (optional)
1 – 2 packages baby cut carrots
Instructions:
Cut up chicken into 4 quarters and remember to take out the giblets and any other chicken parts inside.
Add all ingredients and water, so you’ve filled your stockpot and set your time for 3.5 hours on a low heat.
After around an hour, add more carrots and the mushrooms.
After it’s done, the meat will be falling off the bone. Strain out all the meat and veg from the broth and store it separately. Make egg noodles in a separate pot and add noodles to soup as desired. This soup will freeze very well. I use a large stainless steel stockpot like this for it. chicken soup, family recipes, chicken noodle soup, jewish penicillin. grandmas chicken soup
Grandma’s Chicken Noodle Soup
Equipment
- Stock Pot
Ingredients
- 1 Chicken (6-7 pounds)
- 1 pkge 1 package soup greens (will have 1 turnip, 1 onion, 1 parsnip, celery, dill, carrots, and parsely packaged in it)
- Chicken Bouillon (10-12 cubes or 4-5 packets)
- Egg noddles (thin)
- Oregano (two pinches)
- Thyme (two pinches)
- Optional:Garlic Cloves
- Mushrooms (baby bella mushrooms)
- Celery
- Optional: Carrots
- Onions
- Carrots
- 6 cups water
Instructions
- Cut up chicken into 4 quarters and remember to take out the giblets and any other chicken parts inside. Add all ingredients and water, so you've filled your stockpot and set your time for 3.5 hours on a low heat.After around an hour, add more carrots and the mushrooms.After it's done, the meat will be falling off the bone. Strain out all the meat and veg from the broth and store it separately. Make egg noodles in a separate pot and add noodles to soup as desired. This soup will freeze very well. I use a large stainless steel stockpot like this for it.
Watch video on YouTube: https://youtu.be/UIZ1OfJbgQs
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Yum! Thanks for sharing this recipe
We;re actually still fighting colds here so this couldn’t come at a better time. Looks simple and yummy!
Oh this looks yummy! I haven’t actually ever made chicken soup. Turkey soup yes but never chicken! Maybe I’ll make it this weekend. We are due for a fourth rainy dreary weekend in a row.
This sounds delicious!