Everyone loves a nice bowl of homemade chicken noodle soup.
There's nothing quite like grandma's classic recipe to make you feel all
warm and cozy inside. If your grandma was anything like mine, she
always had a welcoming home filled with fragrant soups and stews
cooking. My grandma didn't like to waste food, so this recipe uses
leftover roasted chicken. I will give you my Grandma's Chicken Noodle
Soup recipe. My family loves it, and they ask me to make it all the
time. It's certainly a favorite around here. This soup cooks on low in
the crock pot all day, so you can get it started before you leave the
house and you're well on your way to a great home cooked meal.
Like I mentioned, I like to use leftover roast chicken for this recipe. The best thing about it is that when you're planning dinner for the week, you automatically have two different meals with the ingredients. On night #1 just roast a whole chicken at 350 degrees stuffed and surrounded with carrots, celery, onion, potatoes, garlic and fresh herbs. My family loves this dinner as well, and I always have a great plan for the leftovers. On night #2, use the leftover roast chicken and extra veggies for yummy chicken noodle soup.
The thing to remember about Grandmas' is that they've been cooking for a long time. That means recipes from Grandma are flexible. If you have all these things, great! If you have other stuff you'd prefer to use, go for it. I promise grandma will approve. I have made a few minor modifications to my Grandma's recipe over the years, but it's still authentic. So, what are we waiting for? Let's get started!
Ingredients:
• Left over roast chicken carcass with meat
• 4-5 large carrots (peeled)
• 4-5 pieces celery stalk (With leafy greens - that's where the flavor is!)
• 1 large Onion
• 3-4 Cloves Garlic
• Fresh Herbs (You can use your favorites. I like Thyme, Sage, Basil & Parsley from my garden.)
• 8 cups water
• 1 Small tub of Knorr Home-style Concentrated chicken stock
• 1 Box Chicken Stock
• 2-3 Cups Noodles (Wide egg noodles, rotini, or whatever you have on hand. Even angel hair works well, just break into small pieces.)
Directions
• Place chicken, veggies, garlic, herbs** & Knorr concentrated chicken stock and water into Crockpot. (**Don't be shy with the herbs. I add plenty of Sage, Thyme & Basil to the Crockpot. I save the parsley for the last phase.)
• Set Crockpot to low and cook for 6-8 hours until veggies are soft and chicken is falling off bones.
• Pour soup through strainer into a large bowl with lid.
• Cover broth and place in freezer while you prepare the veggies and chicken. (This will make the fat quickly come to the surface. You can also refrigerate overnight to remove excess fat.)
• Allow strained meat and veggies to cool for 20 minutes.
• Pick through strained meat and veggies, pull of as much meat as possible. (Cooking the chicken on low makes it tender and flavorful).
• Remove carrots and celery, and then chop them into bite sized pieces.
• Discard remaining bones and veggies/herbs.
• Remove broth from freezer and skim fat.
• Pour skimmed broth and box of chicken stock into large pot on stove.
• Bring to a boil over high heat
• Add Chicken, chopped veggies and fresh chopped parsley to boiling broth/stock.
• Bring back to a boil and add noodles.
• Boil until the noodles are al dente.
• Ladle into bowls and enjoy with biscuits or homemade bread.
• ENJOY! YUM!!
As I mentioned before, make this soup "grandma style". Use whatever you have on hand. If you don't have fresh herbs, use dried herbs and a bay leaf. If you don't have chicken stock or concentrated stock, just add extra water, plenty of salt, garlic powder and other seasoning to pump up the flavor. The key to making classics like this is to be creative and use what you have on hand. That's true "Grandma Style". I sure hope you enjoy this classic grandma's chicken noodle soup recipe. We would love to hear from you, how did it turn out, what different variations did you try? Visit our website for more.
Like I mentioned, I like to use leftover roast chicken for this recipe. The best thing about it is that when you're planning dinner for the week, you automatically have two different meals with the ingredients. On night #1 just roast a whole chicken at 350 degrees stuffed and surrounded with carrots, celery, onion, potatoes, garlic and fresh herbs. My family loves this dinner as well, and I always have a great plan for the leftovers. On night #2, use the leftover roast chicken and extra veggies for yummy chicken noodle soup.
The thing to remember about Grandmas' is that they've been cooking for a long time. That means recipes from Grandma are flexible. If you have all these things, great! If you have other stuff you'd prefer to use, go for it. I promise grandma will approve. I have made a few minor modifications to my Grandma's recipe over the years, but it's still authentic. So, what are we waiting for? Let's get started!
Ingredients:
• Left over roast chicken carcass with meat
• 4-5 large carrots (peeled)
• 4-5 pieces celery stalk (With leafy greens - that's where the flavor is!)
• 1 large Onion
• 3-4 Cloves Garlic
• Fresh Herbs (You can use your favorites. I like Thyme, Sage, Basil & Parsley from my garden.)
• 8 cups water
• 1 Small tub of Knorr Home-style Concentrated chicken stock
• 1 Box Chicken Stock
• 2-3 Cups Noodles (Wide egg noodles, rotini, or whatever you have on hand. Even angel hair works well, just break into small pieces.)
Directions
• Place chicken, veggies, garlic, herbs** & Knorr concentrated chicken stock and water into Crockpot. (**Don't be shy with the herbs. I add plenty of Sage, Thyme & Basil to the Crockpot. I save the parsley for the last phase.)
• Set Crockpot to low and cook for 6-8 hours until veggies are soft and chicken is falling off bones.
• Pour soup through strainer into a large bowl with lid.
• Cover broth and place in freezer while you prepare the veggies and chicken. (This will make the fat quickly come to the surface. You can also refrigerate overnight to remove excess fat.)
• Allow strained meat and veggies to cool for 20 minutes.
• Pick through strained meat and veggies, pull of as much meat as possible. (Cooking the chicken on low makes it tender and flavorful).
• Remove carrots and celery, and then chop them into bite sized pieces.
• Discard remaining bones and veggies/herbs.
• Remove broth from freezer and skim fat.
• Pour skimmed broth and box of chicken stock into large pot on stove.
• Bring to a boil over high heat
• Add Chicken, chopped veggies and fresh chopped parsley to boiling broth/stock.
• Bring back to a boil and add noodles.
• Boil until the noodles are al dente.
• Ladle into bowls and enjoy with biscuits or homemade bread.
• ENJOY! YUM!!
As I mentioned before, make this soup "grandma style". Use whatever you have on hand. If you don't have fresh herbs, use dried herbs and a bay leaf. If you don't have chicken stock or concentrated stock, just add extra water, plenty of salt, garlic powder and other seasoning to pump up the flavor. The key to making classics like this is to be creative and use what you have on hand. That's true "Grandma Style". I sure hope you enjoy this classic grandma's chicken noodle soup recipe. We would love to hear from you, how did it turn out, what different variations did you try? Visit our website for more.
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