Chicken Noodle Soup: Crazy Cooking Challenge

Homemade Chicken Noodle Soup

This is my first month participating in the Crazy Cooking Challenge hosted by Tina of Mom’s Crazy Cooking.  Each month, she chooses a dish and those who participate must find a recipe for it from another blog, make it and post about it.  This month was Chicken Noodle Soup.  This past month was also a month that I just could not shake a virus.  So I started looking for a chicken soup from a Jewish grandmother.  Why?  Because it’s supposed to be a magical cure and I needed to get well!!!  Why not kill two birds with one stone?

Homemade Chicken Noodle Soup

I found a blog called Jewish Penicillin – My Grandmother’s Chicken Soup.  It contains one post; the recipe for chicken soup posted in 2007.  I don’t know if the author originally planned to do more or if her only objective was to publish that recipe and call it good.  Either way, it was a delicious soup.  It was also a little more involved than I usually get for chicken soup, so I am not too sure that I will ever follow the instructions again.  The ingredients, however, were great, the taste was great, and I soon felt great.  So I will definitely make it another time.  In fact, I am thinking of making up some just to freeze until the next virus gets me in its dastardly clutches.

Homemade Chicken Noodle Soup

(taken from Jewish Penicillin)

Chicken Noodle Soup: Crazy Cooking Challenge
  • 1 whole chicken or 3 hindquarters
  • 1 Tbsp salt
  • 2 whole onions
  • 3 large carrots, peeled and sliced
  • 2 ribs of celery, sliced
  • 1 large parsnip, peeled and sliced
  • 1 bunch fresh dill
  • 1 Tbsp powdered chicken bouillon
  • parsley for garnish
  • 8 ounces spaghetti
  1. Place the rinsed chicken into the bottom of a large Dutch oven.
  2. Cover with water and bring to a boil.
  3. Skim off any scum that forms at the top of the water.
  4. Turn down the heat, salt the water and simmer for 1½ hours.
  5. Remove the chicken and put it into a bowl in the fridge.
  6. Add the vegetables and bouillon to the water and simmer another 1½ hours.
  7. Throw out the onion and dill.
  8. Place in the fridge over night.
  9. The next day (yes, this is about where I started to roll my eyes thinking I was putting way too much work into this soup), remove the fat that has hardened at the top of the soup.
  10. Put the soup back on the stove to heat.
  11. Chop up the chicken and add it to the soup.
  12. When it starts to boil or simmer, break up some spaghetti and add it in.
  13. Cook 15 minutes or until the noodles are soft.
  14. Sprinkle with parsley when you serve it.
  15. ***Next time, I will cook the chicken for only one hour, add the veggies, but chop the onion because throwing out two whole onions about killed me.
  16. After another hour or two, I will remove the chicken, chop it up and add it back in along with the noodles and serve it that night.
  17. It also needed a lot more salt; 2 Tbsp at least!



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