I’ve tried many chicken noodle recipes and always come back to my momma’s or as the kids would say, Gram Gram’s Chicken Noodle Soup. It’s one of those recipes that is just so comforting, yummy and for an added bonus, it’s good for you!
She has been making this soup in her huge silver pot for as long as I can remember. I’m thankful that she showed me her ways and has given me a solid understanding on how to make this delicious soup. She never considers herself a good cook, and I don’t get it because so many of my go-to meals are ones that are Sally Jo originals.
I love this soup because it doesn’t use store-bought chicken broth, but instead you use the actual chicken to make the broth as you cook it, resulting in really good flavor and added nutrition. Then there is the dill, which i think is the star of this recipe…trust me!
If you decide to try it out, please let me know how you like it!
Love you mom, thanks for sharing your ways with me!
My all-time favorite homemade chicken noodle soup.
Rinse the whole chicken and then put it in a large soup pot and cover with cold water. Bring to a boil and then lower to a simmer and cover. Cook the chicken for one hour. While cooking, skim fat off the top of the broth.
While it’s cooking, chop up the carrots, celery and green cabbage.
Remove the chicken from the pot and let it cool. Set aside.
Use a strainer ladle and run it through the broth to make sure there are no loose bones.
Add in the carrots, celery, and spices. I don’t measure the spices but always do several healthy shakes of garlic powder and dill. Cook until vegetables are tender.
Shred the chicken and add back into the soup. If I’m making egg noodles, I usually cook them separately and then add them in when serving. If I make spaetzle(my favorite)I cook those directly in the soup.
*The dill makes this soup, so don’t leave that out.