Edith’s Chicken Soup

I think the original recipe called for a pound of carrots … even 2 lbs wasn’t enough! But more made it carrot soup, not chicken soup with carrots.

It’s amazing how tasty this soup is and now few ingredients go into it.

Oh, and this soup demands fresh pasta. Mom always made egg noodles. As a child I remember her rolling the dough with a rolling pin, letting it dry a bit, then rolling it in tubes and cutting it at an angle. The resulting noodles had an angle too them; they weren’t quite straight.

In my teen years Mom got a hand-crank pasta machine. That made life FAR easier, especially since Kevin & I could help with the making of it, doing the cranking if nothing else. And yes, when I make pasta (which isn’t that often) I have my sons help.

Mom’s Chicken Soup

  • 1 whole chicken, either soup, stewing, or roasting
  • salt
  • large onion
  • 1/2 cup parsley
  • 2 lbs carrots, pared & cut into uniform pieces (large)

Cut the chicken up and add enough water to cover. Bring to a boil and skim scum off surface. Add salt, onion, & parsley and simmer for 1 hour, or until chicken is mostly cooked. Add carrots and cook until done, about 30 minutes. Remove chicken & carrots and strain broth. Cut chicken up, and return to broth along with carrots. Serve with egg noodles.

Leave a Reply

Your email address will not be published. Required fields are marked *