Chicken Noodle Soup – The Mother of All Soups

Chicken Noodle Soup – The Mother of All Soups

You can listen to us make this soup in . . .

Ep. 5 Mother’s Soup . . .

This soup is everything! Succulent chicken, healthy vegetables, an overnight stewed bone broth. Tiny alphabet noodles to appeal to the child in all of us.


12 cups chicken stock boxed broth or homemade stock (preparation below)
2 sprigs each of parsley, sage, rosemary (herb bouquet)
3 cups chicken, shredded (the meat from approximately 1 roasted chicken)
3 cups turnips, cubed small (save tops for stock)
3 cups rainbow carrots, thinly sliced (save peels for stock) 3 cups of celery, chopped (save tops & bottom for stock) 2 cups of white wine (or to taste)
1 tablespoon kosher salt, (or to taste)
12 oz. alphabet noodles, or variety you like (preparation below)
1 parsley bunch, chopped fine – optional garnish
3 jalapeño peppers, chopped- optional garnish (preparation below)
Procedure: Put stock in a large pot on stove, with herb bouquet. Cover and bring to a boil.
Remove herb bouquet. Add wine (the heating process will cook off the alcohol)
Add chopped vegetables and simmer uncovered for 15 minutes until tender.
(Cook jalapeño peppers and pasta while the vegetables are cooking in soup).
When vegetable are tender add chicken and stir through until fully warmed.
Serve, topping with as much of the noodles, jalapeños and parsley as you like.
A fun thing to do as a “soup bar” in families where people want different amounts of things. Leftover soup can be refrigerated (or frozen) for later, since the noodles are added later!
Additional cooking prep on following page:

Chicken Stock from scratch prep:

16 cups water
2 whole chicken carcasses, meat removed (preferably already cooked chickens) 8 carrots skins
1 yellow onion w/skin quartered
5 cloves garlic, w/skin whole or smashed
1 celery bunch (tops & bottoms only – use celery in soup)

Put all ingredients in a big pot on stove. Cover and bring to a boil. Reduce to simmer and cook for 4 hours. Skim fat off top. Cooling the whole pot overnight in the fridge makes this step easier. Pour pot contents through a strainer and mush out all remaining stock.
Toss away remains.
That’s your chicken soup base! You can use it right away, refrigerate it for beneficial nutrition as a cup of broth or it can be frozen for use later.

Alphabet Noodle prep:

12 oz alphabet noodles 1 gallon water
1 tablespoon olive oil

Bring water to a boil. Add pasta and boil for a few minutes – undercook it.
Drain, rinse with cold water to stop the cooking process, and toss with olive oil to keep it from sticking to itself. Set aside.
Add to soup as you serve it. This way each person can decide how much of the noodles they want and the pasta won’t be a mushy mess in the bowl. Best way to serve it for leftovers, too.

Jalapeno Peppers prep :

3 jalapeño peppers

Heat up skillet on stove. Cast Iron works best. When the peppers start popping turn them and brown them on a couple sides. When they are soft(ish) remove from heat. Cut of tops, remove seeds and discard.
Slice the peppers themselves as thin as you like and add as a garnish to your soup for kick and healthy beneficial heat.

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