Nana’s Easy Kosher Chicken Noodle Soup Recipe
This post was last updated on December 31st, 2016 at 11:10 pm
You heard the saying, fake it until you make it? Well that can apply to most things in my life except in the kitchen. My husband refers to me as a lovable mess when it comes to cooking. My friends buy me cookbooks and some even takeover my kitchen. That doesn’t mean you should decline an invitation to my house for dinner, it just means don’t expect gourmet, at least not yet. This year I’ve made a goal – note not a resolution – to become more proficient in the kitchen and expand my repertoire beyond grilled chicken and basic pasta. I’m calling this section “Recipes Even I Can Make” and I’m starting with Nana’s Easy Kosher Chicken Noodle Soup Recipe.
The first recipe I would like to share is an oldie, although I just recently learned how to make it. Nana’s Easy Chicken Noodle Soup Recipe is mostly kosher. I’m not going to claim it’s 100%, but it’s close. My great-grandmother taught my grandmother, who taught my mother, who in turn taught me. It’s not loaded with fancy herbs and roasted vegetables because, let’s face it, those luxuries did not exist when my great-grandmother or my 96-year-old grandmother was making it for her kids. What it is though – is delicious!
This chicken noodle soup recipe is so simple and easy that even I can make it! My daughter, who normally refuses to eat soup loves it and requests it often. I’ve also made it using only white meat, just make sure you buy chicken with skin and bones. You don’t have to purchase kosher chicken, I just happen to think it tastes better.
How to Make Nana’s Chicken Noodle Soup
Below is the recipe. It’s simple and easy to follow. It just takes time, like all good things. Make it on a day when you don’t have to be in a million places at once. I know easier said then done. Let me know how it turns out.
- 1 Cut up Kosher Chicken Rinsed
- 1 Medium Parsnip Peeled and chopped
- 1 Medium Onion Peeled and quartered
- 4 Stalks Celery Chopped
- 1 Bag Baby Carrots As desired
- 1 Bag Egg Noodles
- Salt and Pepper to taste
- Rinse the chicken and place it in a large pot.
- Cover the chicken completely with water and then add an additional 4 cups of water to the pot.
- Boil the water and remove the foam as it boils. This process should take about an hour.
- Turn down the heat and let the soup simmer for another hour. Keep removing the foam while it simmers.
- While the water is simmering peel and chop the parsnip into small pieces. Peel and quarter the onion. And, wash and chop the celery.
- After about 2 hours, Pull out the chicken, de-bone it and chop it into smaller chunks. Place the chicken along with all the vegetables back into the pot and let it simmer for another hour. Then add salt and pepper to taste.
- Boil the noodles in a separate pot. When they are done, drain the pot and add the noodles to each bowl of soup. Don't combine the leftover noodles with the soup unless you plan on eating leftovers the next day. The noodles will get soggy. This also make freezing the soup easier.