Scrumptious Recipes: Chicken Soup Edition

We have all seen the posts going around about the famous Chicken Noodle soup being made by all the ladies at church. I want to bring the original recipe to you all today. I have had this recipe made for me. I can attest to how wonderful it is.  I think that one of the more important ingredients in the chicken soup base (seen pictured bottom middle) and cooking the chicken in the water that you use for the soup.  This recipe comes from Gloria. Thank you Liz (her granddaughter) for supplying some great photographs to go along with it.


chicken noodle soup collage

Gloria’s Chicken Noodle Soup

1 whole chicken
1 cup diced celery
1 cup diced onions
1 cup diced carrots
2 Tablespoons butter
1/2 teaspoon pepper 
1 bay leaf
Dash of garlic powder
2 heaping Tablespoons of chicken bouillon 
32 oz chicken broth
6 oz noodles of your choice 
1 Tablespoon parsley

1) In 12 cups water cook a whole chicken. It takes about an hour to cook; you are looking for the legs to fall off the chicken. Let cool and remove meat, saving half of the water. You may end up using all of the water depending on how much has boiled down. 4 cups of chicken water should be used. 

2) In separate pan sauté butter, onions, carrots, and celery. Once onions are transparent add pepper, bay leaf, garlic powder, and bouillon.

3) With half of water that was saved add all of the chicken stock and sautéed combo.

4) Bring to a boil. Once vegetables are cooked, add in pasta. Cook pasta in soup according to directions on pasta package. Once pasta is cooked add parsley. 

5) Finally add the chicken back in and cook until chicken is just warmed. Don’t over cook the chicken as that will lead to dry chicken.

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