And so, when I decided a few weeks ago to make a new tradition of "Sunday Night Soup Supper" AND whole chickens were on a ridiculous sale at Target, I knew I'd have to attempt Mom's recipe. It only took me 2 pre-cooking calls and one during-cooking call to figure it out - and I think I got it right!
Now, here are my mom's (whom the babies call "gaga") directions. Very precise... which is probably why the soup is SO GOOD.
Gaga's Chicken Noodle Soup
1 whole chicken cut up
3 carrot sticks washed and rough chopped
1 onion washed and rough chopped
3 celery stalks washed and rough chopped
3-4 bay leaves
basil, parsley, thyme, rosemary - whatever spice you have on hand and like
"enough water to cover it all up"
Cooked chicken, removed from bones
3-4 carrots washed, peeled, and diced
3 celery stalks washed & diced
1 bag of Reames frozen noodles
Place all broth ingredients in a large stock pot and bring to a boil. Reduce heat to simmer and cook for about an hour. Remove chicken and reserve. Remove vegetables & bay leaves and discard. Let chicken cool in fridge. Put stock pot in fridge. A while (an hour or two) later check the broth - if there is any fat that has solidified and risen to the top, remove it. Remove chicken from bones and discard bones and skin. Continue to making the soup.
Add chicken, vegetables, and noodles back to the broth. Bring to a boil and boil for at least 30 minutes. (I did mine for 45). The longer you boil, the softer the noodles will get.
Keep warm until ready to serve. Eat with Club crackers, B&H's daddy's favorite!
To serve it to the babies, I used a slotted spoon and dished out the soup (without broth) on a plate and let cool:
|Brothless soup for babies|
Then I dished it up and let them go. I think they like it! But shhhh. I am going to tell them it's my recipe, not Gaga's, so they think I'm the good cook. :)