Now, this is Chicken Noodle Soup! My mother’s old-fashioned chicken noodle soup, in my opinion, is as authentic as it gets. She was a passionate stickler for a squeaky clean chicken when it came to her recipes and the result was pure, flavorful, savory, “Can I have seconds please?“, soup you will want to sink your spoon in to.
When it comes to cooking, I like to get creative whenever possible and that means being flexible with my ingredients, adjusting the flavors, or creating a new twist on an old recipe. However, when it comes to this chicken noodle soup recipe, I am un-apologetically organic. There is simply no comparison for the rich, meaty, authentic chicken flavor you will find in an organic chicken. None.
The same goes for the celery that goes into the soup. Since celery is on the Dirty Dozen list of food with the most pesticides, I always use organic celery. As for the onions, they are on the Clean Fifteen list, so conventional is just fine.
Finally, carrots do not land on either list, but I do use organic carrots since I think the flavor is better than their conventional counterpart.
An old-fashioned Chicken soup wouldn’t be the same without hearty, tender egg noodles that taste just like they were 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 and because it only takes a few basic ingredients to create an entire pot of healthy, delicious, mouthwatering soup.
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 just need a delicious meal in a hurry.
Give this one a try and see what old-fashioned chicken noodle soup should really taste like!
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