Mom's Chicken Noodle Soup
Ingredients
- 1 whole raw chicken
- 1 knuckle bone veal or beef
- 1 onion
- 2 carrots peeled
- 4 celery stalks with leaves
- 3 bouillon cubes
- parsley chopped
- 3 sprigs dill
- 1 parsnip
- 1 rutabaga
- 1 turnip
- 1 celery root
Instructions
- Put chicken in large pot, cover with water. Bring to a boil. Check water level to make sure everything stays covered.
- When boiling, skim off foam.
- Add whole onion with skin, whole carrots, whole celery stalks with leaves. Turn down to bare simmer.
- Cook 3-4 hours minimum, up to 8-12 hours. The longer it cooks, the richer the broth.
- Add bouillon cubes, handful of chopped parsley, dill, salt, pepper, more carrots and celery.
- Add peeled and quartered parsnip, rutabaga, and turnip. Add whole celery root (cut off hairy stuff).
- Cook at slightly higher simmer for 1 to 1 ½ hours.
- Taste and add whatever else is needed.
- Remove chicken. Strain to remove loose bones and meat. Keep veggies.
- Add pieces of chicken, fresh dill and parsley.
- Cook noodles separately. Egg noodles are best.
Notes
For turkey soup, use bones from a roasted turkey, including wings. You can also add a pack of chicken wings or other bony parts.