Grandma's Chicken Noodle Soup

Chicken Soup

jmfoy19802002 - January 8, 2007 02:56:42 PM PST

well, first of all when making a good soup its the stock that's really
important. None of the chicken soup recipes tells one how to cook
a good stock. You've got to put the chicken, (ham for other types of
soup, et al) into a pot of water and simmer for several hours with
seasonings before any other ingredients go into it.....remove the fat
from the broth and proceed from there.

56 of 64 found this review helpful.

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All In The Stock

Nan - October 19, 2007 01:00:15 PM PST

I agree with the lady who said that the stock is the most important thing. In order to have a really flavorful stock, the stock must be reduced. Put meat in pot, add some carrots, onions, and seasonings, cover with water and simmer until the meat is tender and can be removed from the bones. After the meat is cooked and removed from the pot, the broth should be strained through a piece of cheesecloth, and then simmered until the volume is reduced by about a third. (Discard the carrots and onions. They were added to flavor the broth, but will be too mushy to leave in the soup. You can add more at the end, if you like) Keep tasting and adjusting the seasonings as the broth reduces until the flavor is as intense as you would like it to be. Then add back as much of the de-boned meat as you want, add some veggies, and simmer until the veggies are tender. You will usually have more meat than you need for the amount of broth that you will have, but the extra meat can be used for sandwiches or chicken salad. If desired, add noodles or pasta and simmer until done.

34 of 37 found this review helpful.

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Crock pot

starbuck37 - November 11, 2007 06:17:31 AM PST

I usually use a crock pot to make my stock. Same thing put all the seasonings and carrots, celery and onion in the crock pot and let it simmer for hours. Debone the chicken later and it comes out great. Easy to do when you work during the day.

28 of 34 found this review helpful.

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grandma didn

kat k - October 25, 2007 07:55:49 PM PST

I totally agree with the comments below. My chicken soup is made with a whole boiled chicken, simmered with onions, celery, and carrots. It takes some time to de-bone a chicken, but it is OH SO WORTH IT !
Also after everything is done, I add those refrigerated egg noodles rather than the dried noodles. Add a dash of garlic salt or seasoned salt if desired. For extra flavor, add some canned broth (with no MSG in it) or a couple of chicken cubes. Some people like a dash of red pepper. You can eat this stuff for days. It is the best ever .....

20 of 24 found this review helpful.

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Chicken Noodle Nah!

vivasf - April 28, 2007 04:11:17 PM PST

Okay y'all. Chicken noodle soup is simple. Chicken in the pot with water, add onions, celery and carrots, about 1 hour later, 1 hour after that pull out the chicken, debone and drop back in with chopped parsley dill, salt & noodles for the last 10 minutes. Now that's soup. This recipe is a version I wouldn't even try as I'm sure it would lack the flavor of a stock soup and the goodness that comes from boiling the chicken at a simmer. A good soup should take hours to make, though it should be simple. Nah...I'll pass on this one.

24 of 37 found this review helpful.

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No..not store bought noodles!

lwestrem - November 20, 2007 07:06:49 PM PST

All was well until ...you used store bought noodles. My Grandmother would put two cups of flour in a deep bowl and then use her fist to create a creator in the flower. Whisk two eggs in a separate blow and pour into the center of the flower Crater. With a fork slowly stir eggs while letting the flour fall into the center. When you finally get a good stiff ball of dough use your hands to knead flour into the dough until you think it will hold it's shape when rolling out on a flowered surface. Roll the dough as thin as you can and dust top and bottom often with flower. Once you have done that sprinkle a generous layer of flower on top and roll this all up tightly. With a sharp knife cut the dough in strips and unroll them. Spread them out to dry or just drop them into boiling broth. Make sure you stir them immediately or they will stick together. You know they are fully cook when they are not pasty or chewy in the center. usually about 10 to 15 minutes will do.

2 of 2 found this review helpful.

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Vegetable Oil?

Mr. BIG - February 7, 2008 06:20:58 AM PST

Why would you put junk like Vegetable oil in a perfectly good soup? Another hired gun of the food industry putting garbage in recipes. Unbelievable! Now the soup is not nutritious anymore! Put olive oil in and make it good.

Please stop telling people that vegetable oil is good for you. Go back to school or change schools if that school is telling you it is good for you!

All vegetable oils made from soybean, canola, cottonseed, and corn oils are genetically engineered now, thanks to Monsanto, and are rancid when you buy them in the store. When you heat them slightly, they polymerize from the "cis" configuration to the "trans" configuration into TRANS FATTY ACIDS! Even a slight amount of this garbage messes with your body. And, you want to tell people to put this garbage in their soup! What's wrong with you?

1 of 1 found this review helpful.

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Faux Chicken Noodle!!

kaleidoscope - December 23, 2007 02:01:24 PM PST

Freshly made chicken soup stock is a must, as are homemade egg noodles! Both are very easy to make and if time is a problem, do what I do; make each ahead of time and freeze them for later.

Egg Noodles

3 ~ egg yolks
1 ~ whole egg
3 T. cold water
1 t. salt
2 1/2 C flour

Beat eggs together until frothy, then add water and salt. Mix in flour with hands until a ball forms. Divide into three sections and roll to 1/8" to 1/16", using flour on table as needed. Let dry a half hour, then turn and dry another half hour. Cut into noodles and let dry another hour. Use now, cooking approxiately 20 minutes, or bag and freeze for up to 90 days.

1 of 1 found this review helpful.

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leftover turkey soup

Noreen C - November 20, 2007 12:21:50 PM PST

I love the grandmas chicken soup recipe! Here is one my mom used to make from the remaining turkey after thanksgiving- Boil the turkey bones and leftover meat with onions,celery, some carrots, toss in some barley and or rice after removing all the bones, for an awesome leftover turkey soup.

1 of 1 found this review helpful.

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New Mexican Chicken Noodle Soup

stevphen98 - November 20, 2007 08:54:28 AM PST

I too agree with the previous reviewers but for me, I also add cloves of garlic and roasted green chili to my soup.

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CHICKEN SOUP!!!

Pene's - June 4, 2008 12:12:41 PM PST

I Love it i have been cooking quite some time now and thought i might try someone else's recipe and what to my surprise it was quite like my Grand father made with love and only a few different herbs . (grandma was no great cook but she helped a lot) lol but very tasty I'll give it 5 stars

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And here is my soup recipe

ivana74bg - February 9, 2008 07:23:14 PM PST

OK, let`s get real here - who is going to boil a chicken for 3 hours. Here is the secret - cut the whole chicken, put it in a preassure cooker with water, onion, selery root, parsnip, parsley root, carrots, selery and NO OIL, the skin releases enough fat into the soup. After boiling starts, you cook only for 10-15 min, When you open the lid you will see that the meat falls off the bones. Very rich flavorfull stock. Strain it and start the boiling in another pot, when it stars boiling add chopped carrots,selery, and potatoes cut in small cubes, the chopped white meat and nuddles. I put also a half of table spoon VEGETA. When it is ready, remove from the stove (10-15 min boiling) add finly chopped parsley and enjoy. DO not boil the parsley

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Whose Grandma would claim this soup?

jbcauburn - February 7, 2008 03:09:19 PM PST

All the reviews of this soup are correct. There is no way that this soup would pass my grandmothers test-or mine either. You cannot have good soup without good stock which this soup is devoid of. If you want good soup-it takes a while-otherwise open a can. Don't waste your time on this one. The crockpot idea was good, because you can leave your chicken in all day, come home, add the noodles and you've got it! Great for cold kids!

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Here

gemgirl609 - February 7, 2008 01:18:55 PM PST

Simmer the chicken with bones and skin in a dutch oven along with onions, carrots and celery. Also add a bay leaf, salt and pepper. That's the flavor you want with true chicken noodle soup.

When the chicken is done, take it out and debone and shred it and add back into the soup broth. Also, use the very small, dried, chicken soup noodles you will find in the Kosher section of the grocery. Pre-cook those and add to your individual serving bowls. That way they won't get mushy if you have leftovers.

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good stuff

foodismynamo - February 7, 2008 10:51:36 AM PST

it was really hard to make but as you knoe that its worth it because it was very tasty .i wonder why does it taste so good is it bcause of the chicken or the noodlesor the chicken both.

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The stock

SUE ELLEN CLEMENT - January 31, 2008 05:41:26 PM PST

First of all the difference between stock and broth is that the process to make stock utilizes the whole chicken (skin fat bones) and Broth is made only with the meat. Stock is richer in flavor and higher in fat while broth has a mild less fatty flavor. And today you can buy either in the store without going to the trouble of making it yourself. the boxed liquid stocks or broths are better than the canned as you will see because they don't have the can taste. It's not just about flavor it's about convenience and ease.

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Poor Grandma

J-deezy - January 24, 2008 08:04:01 PM PST

I wish i could've complimented grandma but all i got was a toilet full of crap. Sorry grandma but it took longer to get rid of that filth in my system than it took to make your soup. I'll pass on this grandmothers soupy ideas any day.

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Grandma needs to take a little more time.

kaihoj - January 21, 2008 03:37:04 PM PST

The stock is the "thing". I like using thighs and drumsticks because the stock is richer - and after it simmers for a while they are easy to debone.
After you debone the chicken - saute' veggies in a little olive oil - just wilt them - I use onions, carrots, celery and PARSNIPS - they are wonderful.
Do not use packaged egg noodles - if you have flour and eggs make your own - season them as you want them.
Better yet - my 96 year old Norwegian mother gave me the BEST dumpling recipe.
Boil a cup of milk with a stick of butter and a teaspoon of salt.
Take it off the heat and sift in a cup of flour - stirring all the time. Keep stirring until the mixture comes away from the sides. Add 4 unbeaten eggs - one at a time. When all of the mixture comes together add a tsp of grated nutmeg and about a tablespoon of chopped up parsley.
Take a soup spoon and drop dollops of the mixture in the soup. Cover the pot and simmer for 15 minutes - these dumplings pump up
and they are wonderful in a stock that is rich in flavor.
This takes "dumplings" to a new level.

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agree with grandma didn

Donna L - January 21, 2008 09:36:29 AM PST

There's no way to make this soup in 25 minutes.If you want it to actually taste like chicken soup. It took me a total of 3 hours to make it. Thats boiling the chicken til it fell off the bone and simmering everything else it came out wonderful but not in 25 minutes.and I added chicken cubes to the chicken broth also.

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Close, but the secret to a good broth is...

caveMom - January 17, 2008 08:19:48 PM PST

While you're cooking your chicken and veggies, throw in a few (8-10 for large pots) Whole Cloves. Let them boil for a while until your chicken is cooked. Remove the cloves along with your chicken scraps and fat. Mmmmmmm

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Mine is better!

Mark - January 17, 2008 11:33:51 AM PST

I agree with all, stock is the most important part. We cook several whole chickens at a time when we make stock, skim off the fat, seal it and freeze so we have fresh stock when needed. The rest of mine is about the same, except we add a couple of gratings of fresh nutmeg.. Brings out the flavor!

We also make a variation that most people rave about, add some curry to it along with extra black pepper or cayanne pepper. You an adjust it to the heat you desire, but this is one of our favorites.

Thanks to the person that posted the green chili addition, that sounds great also, will have to try that as we grow and roast our own..

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good chicken soup = good stock and chicken that

Paul - January 16, 2008 05:07:48 PM PST

First start with a stewing hen, not a fryer. Clean and cover with water in a large pot. Add 2 stalks of chopped celery, one chopped onoin, a bay leaf, salt and pepper and 1 tsp. poultry seasoning. Bring to a boil, turn dwon heat and simmer til chicken is tender. Remove chicken and let cool. Debone and return to broth. Add one cup frozen mixed vegatables. Reheat and when veggies are tender, add one cup uncooked egg noodles. Cook min. till noodles are done and so is the soup. You might have to add additional water to thin. Stewing hen won't get stringy-good in gumbo too.

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Yuck!

Molly SH - January 14, 2008 01:05:57 PM PST

What a gross chicken soup! Here is the best chicken soup. My Great-Grandmothe's recipe (Plus we are Jewish so the soup is really good) It is simple and so easy. Even my sister who can't make toast can make this!!

1 large can of Chicken Broth (College Inn or Swanson ONLY!)
1 Whole chicken (raw with skin, not cut up)
3-4 Carrots cut up
3-4 Stalks of celery cut in half
Handful of Parsley
1 large whole onion (not cut up)
1 large whole sweet potato (not cut up)
1 turnip (peeled)
(You can also by the soup mix that they sell in the produce section of grocery stores, that will have a bunch of stuff that is on this list)
Salt
Pepper

Pour chicken broth in large stockpot
Add all ingredients including chicken. Season to taste
Fill up stockpot with water until all items are covered (I just fill the rest of the stock pot up)
Bring to boil. Turn down and simmer for 4 hours covered.
Vegetables should be soft by now.
Remove all items but put carrots and chicken in separate container. You can either throw out the vegetables or eat them (we eat them)
Leave soup in pot and put in fridge overnight. Put container with chicken and carrots in fridge as well
Next day skim off fat.
Put carrots back in as well as chicken (cut or shred the chicken, use as much or as little as desired)
Heat and Serve.

Trust me they will love this one!

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Very good and very easy

bmord1 - January 14, 2008 04:28:13 AM PST

I used to make chicken soup from whole chicken and water, but after the hours of cooking, de-boning, skimming fat, and the huge clean-up, I switched to this recipe (sans the corn starch). Family loves it and it's healthy, and easy. But some canned broths are indeed better than others, so it's worthwhile to try several.

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Chicken??

Cynthia Zamora - January 13, 2008 07:43:21 PM PST

when do add the chicken meat?!!

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Bland

oyeah1968 - January 7, 2008 11:07:46 AM PST

This recipe definately needs more! For extra flavor and some creamyness, I add a can of cream of chicken soup to my home made soup. It just kicks up the flavor and adds an extra "comfort food" touch. And definately make your own stock if possible! It's totally worth it!!

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WHAT Y

CHUCK B - January 5, 2008 03:31:50 PM PST

GRANDMA AT LEAST MINE ALWAYS PUT A LITTLE LOVE INTO HER SOUP WHEN IT WAS FOR HER FAMILY. NONE OF YOUR RECIPES MENTION THAT.


HOPE Y'ALL HAVE LEARNED SOMETHING

CB ....GRANDMA CAME FROM SOUTHERN RUSSIA...

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A Grandma

monte918 - January 2, 2008 09:50:10 AM PST

This recipe is nothing. The basic ingredients for soup so called Mirepoix is incomplete. If you follow this recipe, I am wondering if you want to do it again.

It also mentioned poultry seasonings. I really don't know what's in it. Different company gave you different ingredients which meant this recipe didn't tell you nothing.

So disappointed with this Grandma's chicken soup recipe.

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Best and easy broth--

pattyjones40 - January 2, 2008 06:37:11 AM PST

there's this wonderful thing out there called chicken base paste. It makes the best and richest chicken broth without all the work. Just disolve it in water to the desired strength and wa-la.. perfect broth! It is also available in ham and beef. Try it!

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Not MY mom

Sandy - January 2, 2008 03:26:16 AM PST

Or mine! To make real homemade chicken noodle soup, you need to slowly simmer a chicken or chicken parts either on the stove or in a crock pot for several hours, until the chicken is falling off the bone. Then you take it out, debone it, put the meat (not cut into neat little cubes!) back in. Then, you chop up a little bit of celery and carrots, put that into the chicken stock and chicken, and then you either make your own noodles or, if you're cheating, buy the frozen ones, which taste much more like homemade than package noodles.
If you're going to use the recipe printed here, you may as well go out and buy a can of Campbells.

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