Grandma's Chicken Noodle Soup
Updated June 2014
This is a great tasting recipe that's a very healthy and eco friendly alternative to canned chicken soup. It's made the old fashioned way, just how grandma made it before current generations became addicted to instant meals in a can. Grandma's Chicken Noodle Soup takes little time to make but is actually quite simple. Most of the time is simmering and the yield is large. With a little planning it can be made between house chores or on the weekend. A full batch will provide many meals throughout the week.
We make this large batch of soup and store the leftovers in a big glass jar in the refrigerator. It looks really appetizing and is great for a quick meals during the week. The kids love taking the soup to school for lunch in a thermos or having a bowl when they get home in the afternoon. It's as easy to prepare as canned soup.
Reasons that this Chicken Soup Recipe is Eco Friendly
- No red meat or dairy which are the highest carbon producing foods.
- One batch eliminates 10 soup cans from recycle or the landfill.
- No heavy jars or cans of sauce transported across the country.
Reasons that this Chicken Soup Recipe is Healthy
- All fresh ingredient for highest vitamin and antioxidant content.
- No preservatives, pesticides, antibotics or hormones when using organic produce and chicken.
- No toxic BPA lined soup cans.
1 whole or cut up chicken (4 to 5 lbs.)
1 medium onion - chopped
2 cloves garlic - chopped
6 medium carrots - sliced
3 large celery stalks - sliced
1/4 cup flat leaf parsley - chopped
4 qts. water
2 bay leaves
1 tsp. salt
2 Tbsp. olive oil
8 oz. noodles - cooked
salt and pepper to taste (optional)
Prep Time: 30 minutes
Cook Time: 3 hours
Total: 3 hours 30 minutes
Makes 5 qts
You will need 2 large pots (at least 6 quarts)
Rinse the chicken and cut it into 6 or 8 pieces if whole. Chop and slice the vegetables. Warm the stock pot and add olive oil. Add chopped onion and garlic and saute on medium heat for 5 minutes. Add chicken pieces and lightly brown for 15 to 20 minutes. Add the water, salt and bay leaves and bring to a low boil. Reduce heat and simmer for 2 1/2 to 3 hours, until the chicken meat is falling off the bones.
Carefully remove the chicken pieces with tong. Remove meat and discard bones and skin. Break up chicken meat into bite sized pieces and set aside. Add carrots, celery and parsley to pot and simmer on low for 30 to 45 minutes depending on firmness desired.
Boil the noodles in the 6 qt. pot as instructed on the package. Make sure they are not overcooked. Add meat and noodles to the soup and let sit for 15 minutes. Add salt and pepper to taste.
Store leftovers in a large glass jar in the refrigerator. It looks really appetizing and is great for a quick meals during the week. It can also be frozen for longer keeping.
There is nothing like a hot bowl of homemade chicken noodle soup on a cold wintery day.