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Recipe: Traditional Chicken Noodle Soup — 10 Comments

  1. At first glance at your photo I thought those carrots were tomatoes! LOL I was thinking “Who in the world puts tomatoes in their chicken noodle soup?!!”

    But seriously, I’m pretty sick today, so you want to send some of that soup my way? 🙂 Looks great!

  2. Shawna, the color on those carrots has been a little hard to manage! If I get more time today, I may go in again and try to tweak them out some more. Obviously, I need a better daylight location to shoot pics than on top of the catfood cart!

    Really, if there was much left I’d bring you some. But it’s been a little more popular than usual this time round!

  3. My grandma use to make the best homemade chicken noodle soup. If we said we weren’t feeling well she would just go into the kitchen, pull a bird out of the freezer and stick it in a pot. lol. I remember trying to watch her make it once, but she just threw in “a little bit of this and a little dash of that” and it was almost impossible to keep track of it all. I sure do wish I had some of that soup right about now!! My mom has tried to duplicate it, but it never comes out tasting quite the same as grandma’s……..

    As for your soup, I guess you’d better get cooking another pot! 🙂

  4. That “throwing together” is really how this recipe came about. That’s how I made this for many years, until it actually came down to my thinking, “Ok, how do I tell others how to make this?” This is actually freezable as a completed soup, soooo … tell me how this turns out for you, freeze some, and you’ll only need to nuke it the next time you get sick!

  5. This is almost exactly how I make chicken noodle soup. In fact, I have some chicken in the fridge that I was going to roast tonight, but I just might make soup instead if I can find any suitable veggies.

    Do you really just use salt for the broth? Sounds deliciously simple. I usually add garlic, black pepper and oregano as well.

    One question though… What is “salad seasoning”?

  6. Leslie, including the dark meat and using the Kosher salt seems to help keep the flavor of the chicken intact. But as I said, variations are many! The salad seasoning I use is the Salad Topping (aka Farm Market Salad Seasoning) from the Alden Mill House up in Alden, Michigan near Torch Lake. My sister would use Lawry’s Seasoned Salt in a similar way.

    Nora, Mary says Zack’s just frickin’ cute! 😉

  7. I tried your recipe technique a few days ago, and it was the best soup I ever made! And I’ve been making homeade chicken soup for a long time. What I had been doing previously is a) leaving the skin on and b) adding the vegetables as part of the stock and then removing them, only to add back other vegetables after the stock was done. I thought the skin and fat and veggies added a good bit of the flavor, but I didn’t miss it at all. The broth was just as rich, without being greasy.

    Best yet, this recipe is tastier, faster and much easier. My version left out the onion (per the kids request) and added kosher salt, paprika and garlic powder in lieu of the other seasonings. The Hungarian paprika made the soup a beautiful rich dark color — much like the color of a well roasted chicken. Thanks!

    Oh, and I ended up with a ton of leftover chicken which was great for other meals.

  8. Thanks Leslie! I made another three gallons of this Sunday morning (a double batch) and went through half of it with the kids almost immediately. This one just plain works. BTW, which noodles did you use?

  9. I just used some pasta we had around the house. It was a kind of like macaroni, but straight tubes. I like egg noodles best for chicken noodle soup, but anything will do in a pinch. 🙂

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