Its cold in Georgia and it even snowed here last night! It N-E-V-E-R snows here. With all the blizzard like snow, winds and cold weather around the rest of the Northeast though, I thought this post was fitting.
I made a family favorite last night–Homemade Chicken Noodle soup. Its perfect on a cold day and its EASY!!
(Confession–I made this recipe even easier and did the “lazy version” using Kroger egg noodles, instead of making homemade noodles.)
This recipe comes from my father-in-law—a fabulous cook. He’s known for his cooking, but by far his homemade soups are a fan favorite. I love that his soup only calls for a few simple ingredients–and it ALWAYS turns out delicious. (Although I can never get the soup to taste exactly like his!)
Like I have said before, a recipe that is tasty, makes a lot, has few dirty dishes and doesn’t have me searching up and down every aisle of the store for ingredients is a winner in my book.
To start, chop 2 medium-sized white or yellow onions and 4-5 celery stalks. The onions and celery are a HUGE part of flavoring the soup.
Rinse the whole chicken under cold water and set it in a large pot. Cover the chicken in chopped celery and onions and then add 1 tbsp of Mrs. Dash, 3-4 bay leaves and 1/2 tbsp of salt and pepper.
Put the large pot under the sink and fill with cold water. Fill the pot until most of the chicken is under water. Cover and bring the pot to a boil, then simmer for several hours. (the longer the better.) After several hours, once the chicken is falling off the bone, take it out and shred/cut it into pieces. Then return the chicken to the pot. (Watch out for small bones, while separating the chicken)
Thoroughly wash whole carrots and chop into pieces. With an hour before dinnertime, add the chopped carrots into the soup. Bring the soup to medium heat for a few minutes to soften the carrots, then return the soup to a simmer.
Boil 2 cups of dry egg noodles in a pot separate from the soup. With about 30 minutes of cook time left, add noddles into the soup.
Let all the ingredients simmer together for about 30 minutes before serving.
Salt and pepper to taste and add crackers, or warm bread to pair with the soup!
P.S.–My kids LOVE this soup! My oldest daughter ate 2 bowls for dinner and then told me to save her some more soup for tomorrow! She couldn’t have made her momma happier!
- 3-4 lb whole chicken
- 8-10 whole carrots
- 4-5 celery stalks
- 2 yellow or white onions
- 2 cups dried egg noodles
- 1 tbsp Mrs. Dash seasoning
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 3-4 dried bay leaves
- Chop onions and celery
- Rinse whole chicken in cold water and place in large pot
- Add chopped onions, celery, bay leaves, Mrs. Dash seasoning, salt and pepper to the pot
- Fill the pot with cold water until most of the chicken is submerged
- Bring the pot to a boil, then simmer for several hours (the longer the better)
- After several hours, separate chicken from the bone and cut into pieces, then return to the pot.
- An hour before serving, add chopped carrots to the pot. Bring heat up to medium for a few minutes to soften carrots, then return to simmer
- Boil egg noodles in a separate pot. With about 30 minutes left, add cooked noodles into the soup
- Let all the ingredients simmer for 30 minutes before serving