We have all had the so called “chicken noodle soup” that consists of some broth with a few worm-like noodles, carrots, and little chicken pieces. Seriously, that stuff is beyond mediocre. Once you try this soup, you will NEVER desire the canned stuff again and you will NEVER even call that stuff chicken noodle soup! This recipe that I am about to share with you is ‘knock your socks off’ kind of good. It is my dad’s recipe and, not to toot horns or anything, but he is kind of the master at making chicken noodle soup. Every person who has it has fallen in love. Bonus: it doesn’t just taste like heaven in your mouth, it actually is because it is chock full of so many vegetables that your sick body can’t help but get better!
So, enough talk. Let me share with you the secret to success:
1 whole chicken (cleaned, but still with bones)
2 whole, large, peeled carrots
3 celery sticks (leaves and all)
1/2 turnip or parsnip (or both)
1 whole onion
1/2 of a yam
3 garlic cloves
1/2 inch grated ginger
1/2 C milk or cream
Chicken stock (enough to cover chicken and vegetables in the pot)
2 T turmeric powder
1 T taco seasoning
1/2 lime (freshly squeezed)
salt and pepper to taste
1/2 Cup milk
2 Cups flour
Place entire chicken in pot (your largest pot, at times I will boil the chicken separate from the vegetables because it takes too much room). Pour chicken stock over chicken and boil.
Chop carrots, celery, parsnip, onion, garlic, and ginger. All of your vegetables can be cut into large chunks. Note: This recipe varies often depending on what vegetable I have already in my kitchen! It is a great way to use up extras!
If there is room enough in the pot with chicken, add the vegetables to the same pot. If not, as happened to me, boil them in a second pot in more chicken stock.
Depending on temperature of chicken, this can take several hours. When your chicken comes from the refrigerator it should take approximately 1 hour. Periodically check chicken to ensure it is cooked through. Once it is done, pull out the chicken and place on cutting board. Let cool.
While chicken is cooling pour vegetables with broth into a food processor or blender (I recommend a vita-mix blender, we consistently achieve smooth results).
This may take several rounds before it is complete because it most likely will not all fit into the blender at once. Pour blended contents back into large pot.
Now that the chicken is cool you can shred the chicken. Pull off bones and skin. Shred the meat into small bite size pieces. Return chicken pieces to soup.
Add milk/cream, turmeric powder, taco seasoning, and lime to soup. Keep heat low and stir occasionally.
Now make the noodles (you can also make them while chicken is still boiling). Combine egg, milk and flour in a bowl. Mix by hand and turn out onto flour covered surface. Roll dough flat until desired thickness is achieved (note that noodles will absorb the soup and become larger). Fold dough into triangles for cutting. Cut into desired length and thickness. Pull noodles apart. Place noodles in soup and bring to a boil for 2-3 minutes.
Enjoy! We hope you love this soup as much as our family does!