Now This is Chicken Noodle Soup!

In Dairy-free, Recipes by Lisa Soldo-Johnson0 Comments

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 squeeky 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 unapologetically 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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Now This is Chicken Noodle Soup! Yum
Old-fashioned chicken noodle soup the way Mom used to make it. Made with organic chicken, organic vegetables, and authentic egg noodles creates a soup your entire family will love.
Prep Time 15 minutes
Cook Time 1 1/2 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 1 1/2 hours
Servings
servings
Ingredients
Instructions
  1. Clean inside of chicken thoroughly, removing any blood, veins, and debris.
  2. In large pot over high heat, boil chicken, salt, and water for 1 hour.
  3. Turn off heat, remove chicken from water and set aside to cool until you can cut meat from the bones. Chop meat into 1/2-inch cubes. Transfer back into pot and return the heat to medium-high.
  4. Add carrots, celery, onions, and bay leaves to broth, simmer 15-20 minutes or until you can pierce the carrots with a fork.
  5. If you are using long egg noodles, break them in half and immerse noodles into soup. Continue to simmer for 25-30 minutes or until noodles are soft.
  6. Stir in parsley and simmer 5 minutes. Remove from heat, adjust flavoring with salt and remove bay leaves before serving.
Recipe Notes

NOTES & TIPS:

-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. A wonderful full bodied flavor will be achieved when just the right amount of salt is added.

-Organic chicken has more flavor and will create a much better soup.
-The most important step in this recipe is to clean the chicken inside and out using cold water. This will prevent any unpleasant cavity particles found inside the chicken from becoming part of your soup. Be sure to clean and sanitize your sink and workspace once the chicken is placed inside of the pot to prevent contamination from the raw chicken.

-I use Alberto’s extra wide egg noodles. If noodles are too long, break them in half before placing into soup.
-If you omit the noodles, it makes a delicious gluten-free chicken vegetable soup.

Recipe by Lorraine Soldo for www.culinarybutterfly.com

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