A Jessica Siegel Hanukkah Recipe

Nana's Chicken Noodle Soup

Serves 10

printer friendly version

ccording to my Grandfather, nothing made here ever tasted as good as it did when it was made back in the "old country"-except for my Grandmother's chicken soup. The key to a successful chicken soup is love. Put your heart into it and give it the attention it deserves so that you won't have to add any bouillon at the end to give it any flavor.

INGREDIENTS:

• 5 Rosie Organic skinless chicken breasts, with the bone, cleaned and trimmed of fat
• 1 16-ounce bag Bunny Luv organic baby carrots
• 6 organic celery stalks, coarsely chopped
• 1 onion, peeled and quartered
• 1 leek, trimmed of green top and washed well
• 1 parsnip
• 1 bunch dill, tied with twine
• 1/2-1 teaspoon salt
• 1/2-1 teaspoon pepper
• 1 12-ounce bag Manischewitz yolkless egg noodles, cooked just before soup is done

DIRECTIONS:


1. Place the chicken in a large stockpot. Cover the chicken with water and cook, covered, over high heat until the water begins to boil. Remove the lid, and using an angled spoon, skim the film that rises to the top. Once most of the film is removed (after about 30 minutes) add in half of the bag of carrots, 3 chopped celery stalks, the onion, and the leek. Simmer, uncovered, for 30 minutes and then add the parsnip. Simmer uncovered 30-60 minutes longer, until the flavor begins to intensify.
   

2. Strain into a clean pot. Discard the cooked vegetables and keep the chicken. Refrigerate if using for later, or continue with recipe. Add remaining bag of carrots, 3 stalks of celery, and bunch of dill. Cook covered until the carrots are tender, about 20 minutes. Shred the chicken and discard the bones while the soup continues to cook.
   

3. Taste and season gently with salt and pepper. If soup is too bland, let it continue to cook uncovered until the flavor is just right. If it is too concentrated, add a little water. Remove the dill.
   

4. Spoon cooked noodles into bowls and ladle soup, carrots, celery, and pieces of cooked chicken over the noodles. Serve immediately.
   

Each 1-cup serving with 1/2 cup of cooked noodles contains:
Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	230       3 g     1 g     50 mg  260 mg  27 g     2 g     3 g     23 g     70% DV 5% DV 3% DV 11% DV