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Mom's Chicken Noodle Soup

Print Recipe
Course 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.