I’ve got another soup recipe for you, and this one is definitely a classic. It really doesn’t get much better than old fashioned chicken noodle soup. This recipe comes from my mom, although if you want to be more precise, it actually comes from my great grandmother! I never knew her, but I do have good memories of my grandma making this recipe when I was little, and I grew up with my mom making it every winter. It’s one of the first recipes I asked her to teach me to make when I moved out after college, and I still remember how nervous I was when I made it for the first time by myself. My mom tends to give “ideas” more than recipes, and I am definitely a recipe person. She’ll say “Fill the pot with water” and my next question will be: “Exactly how much water do I need?” Let’s just say that chicken noodle soup is one of the things that taught me that cooking doesn’t always have to be precise.
- 1 whole chicken, about 3 lbs.
- 3 carrots, sliced
- 2 large potatoes, cut into bite sized pieces
- 2 stalks celery, chopped
- salt and pepper
- Noodles (I like to use egg noodles or tiny pasta noodles)