Hello all, today I have an ages-old recipe for grandma chicken noodle soup recipe for you. I always find the fall and winter seasons cozy, but unfortunately, the colder days are often accompanied by a cold or two. This delicious chicken soup has been used in our family for generations as a delicious miracle cure for a cold and whenever my husband, my children, or now my grandchildren are sick I get right to work.
Chicken soup has been used for centuries as a cure for flu and colds because it is not only wonderful to warm you up from the inside out, but also has anti-inflammatory qualities. Of course, this delicious soup doesn’t just have to serve as a cold remedy, it’s also a lovely meal on any other day and can be served wonderfully as an appetizer.
Homemade Chicken Broth-based on my Grandma’s Recipe
I traditionally cook chicken soup with a whole chicken and always buy fresh chicken as well. This makes the broth much stronger and tastes best for us. It is a little more expensive than a frozen chicken, but I think it is really worth it. My favorite place to buy chicken is at the market. We have a great poultry vendor here that has organic meat and I really enjoy buying poultry products from them. The chicken is put on to boil with cold water, brought to a boil, and then cooked to completion over low to medium heat. To keep the soup from becoming cloudy, I periodically skim off the foam created by the chicken’s protein. Classic chicken soup – Homemade Chicken Broth-based on my Grandma’s Recipe.
A really fresh chicken soup needs some time. I always let my soup simmer for about two hours, however, afterward, you will be rewarded with a wonderful chicken soup that is worth the wait. Since the soup is a bit time-consuming, I always cook a large pot right away and freeze the broth afterward in portions. The strong chicken broth is not only great for soups,
but also for other dishes.
Chicken Broth-based on my Grandma’s Recipe
Earlier in my childhood, there was almost always a rich soup on Sundays. At noon there was a plate as an appetizer and for dinner, there was only soup. This soup can be a great base for other recipes. I like to cook a delicious chicken fricassee from the leftovers the next day. When we have a bad case of the flu, we sometimes have soup for a few days in a row.
The best classic grandma chicken noodle soup recipe
The effectiveness of chicken soup for colds has indeed been proven many times especially for cold viruses, it is a superb remedy because these viruses cannot stand any heat at all and a plate of hot chicken soup acts almost like a steam bath on our ailing mucous membranes. Chicken also contains a substance called carnosine, which strengthens our immune system. Classic chicken soup – Homemade Chicken Broth-based on my Grandma’s Recipe To give the soup a nice yellow color, like in the pictures, I fry one or two unpeeled onions.
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They also make sure the chicken is nice and tender while cooking. To do this, simply cut the onions in half once and roast them in the pot with the cut side down. It is okay to let them brown a bit in the process. They are then cooked together with the chicken in the water. When the chicken is cooked through and a nice broth has formed, the vegetables are cooked. After taking the chicken out of the broth, you can tear apart a part of the meat and use it as a delicious soup garnish.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
Equipment
- 1 cutting board
- 1 paring knife
- 1 knife
- 1 large pot
- 1 Spoon
- 1 colander
- 1 ladle
Ingredients
- 1500 g fresh chicken
- 1 onion large
- 150 g carrots 3
- 1 leek stick
- 200 g celery root
- 2 bay leaves
- 2 cloves
- 1 bunch parsley, finely chopped
- 1 tablespoon salt
- 1 tsp peppercorns black
- 2,5 Liters Water
- 2 small stalks lovage
- salt to taste
- soup noodles or rice
Instructions
- Wash the chicken and the soup vegetables thoroughly.
- Put the chicken in cold, salted water and cook on low heat for about 60 minutes. It is important to skim off the rising protein so that the soup does not become cloudy.
- Cut one or two onions in half and fry them with their peel in a pot without any oil on the cut edge until they are dark.
- Cut the soup vegetables and the parsley into small pieces and add them to the broth together with the spices and the onion. Cook on low heat for about an hour on very low heat.
- Cook the soup noodles or rice separately and according to the instructions on the package.
- Remove the soup chicken from the broth and remove the meat from the skin and bones. Add the chicken to the soup or set aside for a fricassee with some broth.
- Put some of the cooked noodles or rice on in the plate and top with soup. Sprinkle finely chopped parsley on top.
