Now, this is Chicken Noodle Soup! My mother’s old-fashioned chicken noodle soup is as authentic as it gets. She was a passionate stickler for a squeaky clean chicken in her recipes and the result was pure, flavorful, savory, ‘Can I have seconds please?
With cooking, I like to get creative. That means being flexible with my ingredients, adjusting the flavors, or creating a new twist on an old recipe. However, with this chicken noodle soup recipe, I am unapologetically organic. There is just no comparison for the rich, meaty, authentic chicken flavor you will find in an organic chicken.
The same rule applies to the celery used in the soup. Because celery is on the Dirty Dozen list of food with the most pesticides, I always use organic celery. The onions are on the Clean Fifteen list, so the conventional option is just fine. Finally, carrots do not land on either list, but I use organic carrots since I think the flavor is better than their conventional counterpart.
An old-fashioned chicken noodle soup wouldn’t be the same without hearty, tender egg noodles that taste freshly made. My mother always used Alberto’s extra wide egg noodles in her soup, and that tradition lives on in my kitchen. You can find these noodles at most local grocery stores.
My favorite part of this recipe, besides its incredible flavor and taste, is the ease of making it. It only takes a few essential ingredients to create an entire pot of healthy, delicious, mouthwatering soup.
The character and flavor of this soup largely depend on adjusting the salt until the flavor comes through, being careful not to add too much or too little. You get a beautiful
Here’s a little secret: I usually double the recipe and make enough to freeze in family size containers. Honestly, there is nothing better than having this incredible soup on hand when you are feeling under the weather or need a delicious meal in a hurry.