Monday, April 30, 2012

Heirloom Chicken Noodle Soup

I love when you have a go-to recipe that has been passed down from someone special.  I have a few different recipes like this, but one of my favorites is my grandma's chicken noodle soup!
My grandma is an amazing cook and I always look forward to a meal at her house.  When she use to live on a farm, she would prepare dishes with ingredients made right out of her garden.  I loved it.  She no longer lives in the country but when I come visit her and sample some of her delicious food, it's almost like I'm a teenager again, back in the kitchen at the farm, enjoying something very familiar and comforting.
Now, the other thing that's awesome about this recipe, besides its nostalgia value, is it's simplicity.  I make it after I've made a chicken or turkey for dinner (I'll make stalk from the carcass) or I'll make it using chicken broth that I've bought at the grocery store.  It's versatile, you can use fat egg noodles like I do, or exchange those for rice or whatever noodle you prefer.  I will often use different types of vegetables in it as well, depending on what I have available (or what I want to use up) from my vegetable crisper in the fridge.

Heirloom Chicken Noodle Soup

- Equal parts chicken broth and water (i.e. if you are using 2 cups of chicken broth, add 2 cups of water as   well) OR fill 3/4 of your soup pot full with your homemade chicken stalk
- 1/2 large onion (chopped)
- 1/4 cup celery (chopped)
- 2 medium carrots (chopped)
- 2 large garlic cloves (chopped)
- Chicken meat (you desired amount depending on how meaty you want your soup to be)
- Dash of savory
- 1/2 tsp of marjoram
- Dash of sage
- Dash of cumin
- Dash of coriander
- 2 Bay leaves
-1/2 Tsp of salt
- 2 Tbsps of Chicken OXO
- 1/4 pkg. of egg noodles (include more depending on how noodley you want your soup to be)

- In a large soup pot, add your broth and water (or stalk), onion, celery, and garlic - bring to a boil
- Add in all spices (keep adding to desired taste)
- Cut chicken into small, bite-sized pieces and add to broth along with carrots
- Add in noodles 10-20 minutes before serving
- Enjoy!
It really is as simple as that!  I love to make this soup and put it into individual portioned containers and then freeze them; that way when I'm in a hurry to make my lunch I can just grab one and go.  If you end up making some of this soup I hope you love it as much as I do!!  I will update this post with a picture of it when I make some next week!


  1. I printed this recipe. My hubby loves chicken soup, lots of noodles...wide noodles.
    I make it, but something about the word heirloom, makes me want to make yours for him. Thanks for sharing...xo

  2. Oh thank you Kathy! You just made my evening! I really hope you enjoy!!!