My Mom and I cook very similarly. That’s to say that we don’t typically follow recipes word for word. We like to cook with whatever we have on hand and just wing it. Especially when it comes to Mom’s chicken noodle soup. I was surprised by how many inquiries I’ve recieved this chilly winter season for a chicken noodle soup recipe! Because to me, it’s just a toss up of ingredients of course. But don’t fret, I’m here with an official recipe per my Mom to share with you chicken noodle newbies.
This classic is always a staple in our house. I like to keep containers of it in the freezer for chilly days. I especially like to keep containers of it when my Mom has been in the house and made it herself. Tastes like love.
I think the most interesting ingredient my Mom uses is parsnips! I really don’t eat them much aside from in her chicken noodle soup. What an underrated vegetable. Especially because it’s a root vegetable and in season during those chilly winter months. If you don’t have parsnips in the house, Mom recommends using potatoes instead, to make your soup extra hearty. That’s what I did today!
Mom says she likes her vegetables tender, but crisp. That way they don’t turn to mush as you continue to re-heat the soup in the future. She prefers fresh herbs, but dried will work in a pinch.
Prior to make the soup itself, I prepare the stock. You can, of course, use store-bought stock, but I won’t pretend it’s half as flavorful or nutritious. My Mom loves this recipe by Foodie Crush for chicken stock. The more you throw in there, the better. She recommends the leaves of your celery stalks too, but no bouillon cubes! They’re not necessary. Making your own stock is also a great way to get extra soft, shredded chicken for your soup.
Let’s be sure to highlight that although this recipe is delicious, what’s more important here is the process! What truly makes Mom’s chicken noodle soup so delicious is the fact that she makes an extra flavorful stock from scratch, simmers the chicken until soft, and boils her noodles separately to add last. Noodles left to simmer in soup for too long can break down to make your soup too starchy!
Another cozy classic is my ALMOND FLOUR MATZO BALL SOUP. All of the nostalgic deliciousness of matzo balls without any of the matzah.
- 6 c water
- 1/2 lb chicken, bone-in
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 stalks celery
- 2 stalks carrot
- 1 large onion, halved
- 3 sprigs fresh dill
- 1/2 yellow onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1/2 potato, chopped
- 1 tbsp finely chopped fresh parsley
- 1 box of noodles, 8 oz
- 1/2 tsp salt
- 1/2 tsp black pepper
- In a large stockpot over medium heat, bring water to a boil. Once boiling, lower to a simmer and add chicken, bay leaves, salt, and pepper. Cover and simmer for 3 hours.
- Add whole garlic, celery, carrots, onions, and dill to the stockpot. Cover and let simmer for an additional hour.
- Remove ingredients from the stockpot, leaving liquid stock only.
- In a separate bowl, remove chicken from the bones. It should slide off easily. Use a fork to shred.
- Transfer shredded chicken to stockpot. Cover.
- While the chicken simmers in stock, chop vegetables into bite-size pieces.
- Add carrots, potatoes, celery, and onion to the pot.
- Sprinkle in additional salt and pepper to taste. Cover and let simmer for 25 minutes on medium-low heat.
- In a separate pot, boil noodles to al dente, about 10 minutes.
- Drain noodles and transfer to stockpot. Sprinkle with fresh parsley and serve.
If your chicken has skin-on, you'll want to let your stock cool completely to make it easier to skim the fat off the top.
Be sure to cool and only fill the container 3/4 of the way before freezing, as soup does expand and may crack your container.
Using pre-made stock? Start at #5.
Amount Per Serving: Calories: 254Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 537mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 17g
Nutrition facts are an estimate and not guaranteed to be accurate.