This recipe originated with my great grandmother, Josie. She passed it down to my Grandmother, who has made it for me growing up. I LOVE this stuff. If my tummy were big enough, I would eat the whole entire pot. It’s perfect for the winter season, there’s nothing better than eating a warm bowl of yummy soup on a cold day. The best part about this recipe is it’s SO simple to make. I hope if you make this soup, you love it as much as I do!
- 6 chicken thighs (or breasts) with the bone in (for flavor)
- 1 yellow onion
- 3 stalks of celery
- 6 large carrots
- Garlic to taste
- 1 quart of chicken stock (I make my own with the chicken)
- Chicken bouillon to taste ( I always use “Better than Bouillon Premium Chicken Baste”)
- Salt to taste
- Pepper to taste
- 1/2 lb of noodles of choice
I also like to add some grated Parmesan cheese to my own bowl of soup when I’m eating it. It sounds super strange, I know! I’m telling you though, it’s delicious.
- Get a large soup pot filled with water, set on the stove over medium heat.
- Remove skin from the chicken thighs, place in the water. Boil them until they’re cooked while removing the film that will appear on top of the water while the chicken boils. While your chicken is cooking, chop up celery, onion, and carrots. Set aside.
- Once the chicken is cooked, remove the chicken, set on a plate to cool, and place the veggies into the water you just removed the chicken from.
- Remove the bone from the chicken thighs, shred it, and place back into the pot of water.
- Add any salt, pepper and bouillon that it needs.
- Set the burner on low heat, and cook for 2-3 more hours, or until the carrots & celery are softened
- Boil a separate pot of water for the noodles, cook the noodles, and add them to the soup
** I usually keep my noodles separate from the soup because I will freeze the soup I don’t use, and the noodles don’t freeze well.