Happy New Year everyone! I hope you all a great holiday season. Tonight I'm sharing with you my very favorite homemade soup recipe (which is a bold statement because I LOVE soups). This one, however, was my Nanny's recipe. I always called my grandma (mom's mom) Nanny for some reason. Maybe because so many movies I watched as a child had a "nanny" character that was more of a mom. My nanny was my second mom. I always had this homemade Chicken Noodle Soup as a kid whether she was making it for me or my mom was making it for me. And now I get to carry on the tradition which I'm sharing with all of you! Also considering we're getting hit with snow this weekend here in Ohio and everyoneee has been sick lately, it is the perfect time to whip up a batch!
You will start out by cooking your chicken and making your broth base. You will need one fryer chicken, onion, garlic, celery, salt and pepper.
Rinse chicken with cold water then place in a very large stockpot. Cover with water. Add your onion, garlic, celery, salt and pepper. Bring to a boil then reduce heat to simmer. Cook about an hour and a half, flipping halfway through.
When your chicken is cooked remove to a plate and allow to cool. Drain broth into a smaller pot (or if you'd prefer to use the same one simply drain into a bowl and dump back in). Discard of the onion, celery, garlic and any other solids. Once cooled enough to handle, shred the chicken. Discard of the rest. For the soup you will need your chicken broth as well as an extra box, the shredded chicken, chopped celery, carrots and potatoes. I usually add some chicken bouillon and salt and pepper to taste. You will also need some Reames frozen noodles, but I'll get to those in a minute! Add your additional chicken broth to the pot and bring to boil. Stir in chicken, veggies and chicken bouillon. Season with salt and pepper. Turn down heat to simmer for about 45 minutes.
Next stir in your frozen egg noodles. These are the best noods ever for this soup. Seriously. Trust me.
Add the noods in the last 20 minutes. Stir occasionally. And that's it!
Dish up and top with fresh pepper. Also serving with fresh bread is a bonus.
This soup has so much flavor from using a whole chicken. Please don't try to use chicken breast or thighs, because I promise you will be disappointed. If you've never bought a fryer chicken before they are in the meat department by all the other chicken and pretty inexpensive. I usually get a small one because they still yield a ton of chicken - perfect amount for your soup. And the fresh veggies and egg noodles will keep you full. Seriously. This soup is your best friend this winter. Enjoy!
- 1 fryer chicken
- 4 celery stalks, 2 cut in half, 2 chopped into bite-sized pieces
- 1 large onion, halved
- 2-3 whole garlic cloves
- 1 tsp. salt
- 1 tsp. pepper
- 1 box chicken broth
- 1 tsp. chicken bouillon
- 3 large carrots, peeled and chopped
- 3-4 potatoes, peeled and chopped
- 1 - 16 oz bag Reames frozen egg noodles
- Rinse chicken with cold water.
- Add chicken to large stockpot and cover with water.
- Add onion, garlic and halved celery stalks.
- Add salt and pepper.
- Bring to boil, reduce heat and simmer for 1½ hours flipping halfway through.
- Remove chicken to plate to cool.
- Drain broth into a second pot or bowl. Discard solids.
- Shred chicken.
- Add additional broth to broth base.
- Bring to boil and stir in bouillon and veggies. Reduce to simmer.
- Cook for 46 minutes.
- Add noodles in last 20 minutes. Adjust salt and pepper to taste.
Susan
The best soup ever! Nanny used to make it when I was a child doing her homemade noodles and that process took forever. When Reams came out with these noodles, she was thrilled! “They taste as good as mine!” ❤️