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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma's Chicken Noodle Soup Recipe

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This recipe for Grandma's Chicken Noodle Soup is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 3 1/2 pounds chicken parts, with skin and bone
2 or 3 celery stalks, with leaves (chop leaves)
4 chicken bouillon (or equivalent Jamison's chicken base)
1 bay leaf
6 or 8 peppercorns
1 pound carrots, peeled and cut in half
Boiled and drained egg noodles
Directions:
Directions:
1. Put chicken parts and next four ingredients into big stockpot, cover with water, and bring to boil. Turn down heat, cover, and simmer about one hour, skimming foam from surface as needed.

2. Add carrots toward end of cooking time and simmer in chicken broth until tender.

3. Place desired amount of noodles in your soup bowl and ladle soup over them.
Personal Notes:
Personal Notes:
Grandma always had a big pot of this ready whenever anyone came to visit. She never took the chicken from the bones, but served it chunky, right from the pot. You could remove chicken from broth and skin/debone it, then return it to broth, if you prefer. The biggest treat is that a lot of times it was ladled over her homemade egg noodles.

 

 

 

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