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Mom-Mom’s Chicken Noodle soup

 

Just like my grandmother used to make, this soup transports me back to family gatherings, big meals, lots of food to eat, cousins running around everywhere, and loads of fun. When my grandmother served her chicken noodle soup, though, all activites came to a halt – except for the sound of everyone slurping up their noodles. Enjoy!

Mom-Mom’s Chicken Noodle soup

4 pounds of chicken parts (include breasts, wings, thighs)

enough water to cover

2 pounds carrots, peeled and cut into one inch chunks

2 celery stalks, sliced into large chunks

1 medium onion, tough outer skin removed

1 turnip, tough end cut off and cut into large pieces

2 parsnips, peeled and cut into large chunks

1/2 head garlic, peeled

1 teaspoon salt (more to taste)

1/4 teaspoon freshly ground pepper (more to taste)

1/4 teaspoon dill weed

1/4 cup chopped fresh parsley

1 12-ounce bag of fine egg noodles

Wash the chicken parts and place in a large pot. Put enough water in the pot to cover all the chicken, and turn on high heat and bring to a boil.

Skim off the scum that accumulates on the boiling surface, and then add the carrots, celery, onion, garlic, turnip, and parsnips. Return to a boil, re-skim the surface, and then lower the heat to medium low and partially cover the pot. Simmer for 1 1/2 hours.

Remove the chicken from the pot, place in a large dish, and when cool enough to handle, separate the meat from the bones, and tear the chicken into bite-sized pieces; discard the bones and the skin.

Return the chicken to the soup, and continue to cook on medium low. Add the salt, pepper, and dill weed.

Meanwhile, fill a second pot about 2/3 way full with water and bring to a boil. Add the noodles, and cook for 6 minutes. Drain.

Add the parsley to the soup and stir. Place as much noodles as you love into a bowl, and ladle the chicken soup over it, making sure to include all the different vegetables and chicken for each serving. Serves 10.

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