Molly's old-world chicken noodle soup

July 3, 11:20 AMPhoenix Easy Meals ExaminerStacey Klaff

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Phoenix Easy Meals Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Homemade chicken noodle soup

 This particular recipe is from my great-grandmother Molly. She was Jewish and brought this recipe from the old country. This recipe happens to be almost 70 years old. Even though some may say that it’s too hot outside to eat soup this is such a delicious recipe that you can’t pass it up.

Prep time: 15 minutes
Cook time: 3-4 hours
Total time: 3 ½ hours-4 ½ hours

INGREDIENTS:

1 whole chicken or W.O.G. (That means without guts.)
½ onion, small dice
3 Tbsp. celery leaves
1 carrot, peeled, grated
1 Tbsp. dried thyme
1 Tbsp. dried rosemary, crushed
1 Tbsp. dried parsley
1 Tbsp. Montreal chicken seasoning
To taste: garlic salt
To taste: salt
To taste: black pepper
2 cans Campbell’s chicken broth
2 cans Streit’s chicken consommé
1 12 oz. bag Manischewitz fine egg noodles

PROCEDURE:

1. In an extra-large heavy bottomed saucepot, fill halfway with water. Put on medium-high heat.

2. In the sink, place the whole chicken, remove any guts or innards that might be inside and clean to rinse all the blood off. Add the chicken to the pot.

3. Proceed by adding the onions, celery leaves, carrot, and all the seasonings.

4. Bring the soup to a boil.

5. Once the soup comes to a boil, then reduce it to a simmer.

6. Halfway through the cooking process, remove the chicken.

7. Continue cooking the soup on medium-low heat.

8. After about 3 hours add the Campbell’s chicken broth and theStreit’s chicken consommé. Add water to one of the cans and swish around to the other cans to remove any residual particles.

9. Continue cooking for another ½ hour. Keep on low heat until ready to serve.

10. At this point, it’s optional if you want to peel the meat off of the whole chicken and put that into the soup, or save it for another recipe such as a chicken casserole.

11. In a medium heavy-bottomed saucepot, fill halfway and bring to a boil. Add salt.

12. Once the water comes to a boil add the noodles.

13. Continue to cook the noodles until cooked all the way through about 10 minutes.

14. Drain the noodles.

15. To serve the soup place some noodles in the bottom of the bowl and add 2 full ladles's of soup.

16. BON APPETIT!!!

VARIATIONS:

*Instead of using a whole chicken you can use chicken breasts, chicken tenders, or even chicken legs and thighs. The point is to get as much chicken flavor as possible and using a whole chicken provides that flavor with all of the meat and the bones.

*Feel free to add chopped celery and even chopped carrots to this recipe. Size of both depends on how big you like your vegetables in the soup.

*Play around with the herbs used in this recipe. Dried herbs are used, but fresh herbs can also be substituted. Make sure you add the fresh herbs towards the end of the cooking process because they don’t need as long to cook as dried herbs do. Sage is also a great ingredient to add to this soup.

*Fine egg noodles are used in this recipe, but a more traditional thick, egg noodle can be used also.

Note: People say that chicken soup really is the cure for the soul. There is some scientific proof that chicken soup does help with some ailments. If you find this to be curious please check out this article entitled Does Chicken Soup Have Healing Powers?

For more info: Any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net. Thank you!!!