In Poland it has been a tradition for decades for most families to have chicken noodle soup every Sunday. My family was no different and the soup that my grandmother made often included poultry from our neighbor’s farm. This is her recipe and if you’ve never had an authentic home made chicken noodle soup, you simply must try this one. Our children love it, whether it be for when they aren’t feeling well or even if it’s just to satisfy their craving for chicken noodle soup.
For this soup, the most flavor will be obtained with using a locally sourced organic chicken making use of the skin, bones and meat. To have a lower calorie version which still tastes good, you can remove the skin or for the ultra low version, simply use just chicken breasts. Costco offers various cuts of chicken, from whole chickens, to drumsticks, thighs, breasts etc. and I’ve found the prices are typically 20% less than even the “value pack” offerings at the local supermarket. (They also now offer organic chickens!)
There are two important keys with this recipe. One is the charring of the onion, the other is ensuring the soup is simmered as long as possible over low heat.
- Celery root (apple sized or slightly bigger), cut into quarters
- 2 parsnips, peeled and cut into pieces small enough so as to fit in your pot
- 2-3 medium size carrots, peeled and cut into pieces small enough so as to fit in your pot
- 1 medium size onion, cut in half
- 8-10 sprigs of Italian parsley
- fresh ground Kirkland Signature Tellicherry pepper
- fresh ground Kirkland Signature Mediterranean sea salt
- spaghetti or angel hair pasta, broken into 1-2 inch length pieces (Aim for ½ cup of cooked pasta per person)
- chicken, either: 2 chicken breasts or 2 chicken legs (thighs and/or drumsticks) or chicken carcass plus leftover pieces of chicken (e.g. leftovers from a whole roasted chicken that you recently had)
- If you wish to use a half (or whole chicken), double (or quadruple) the other ingredients.
- Char each half of the onion over an open flame on your gas stove, or char over a barbeque.
- In a large pot, put the parsnip, carrots, charred onion, chicken, parsley sprigs and ½ teaspoon of pepper and 1 teaspoon salt. Pour COLD water into the pot so as to cover all of the ingredients.. approximately 2 liters (8-10 cups)
- Cook for a minimum of 2 hours on low heat, or ideally for 4 hours, just below a boil. It is important for the soup not to reach a full boil so that the broth stays clear.
- While the soup is cooking, boil water and cook your pasta according to the directions. Drain and rinse the pasta with cool water, then set aside.
- As the soup cooks, sample it occasionally adjusting the salt and pepper levels.
- Once done, remove the parsley sprigs and any chicken bones. Cut the cooked vegetables and chicken into bite size pieces, place some cooked pasta in the bottom of a bowl and then fill with the chicken noodle soup. Garnish with chopped parsley and fresh ground pepper.