Grandma Verdene’s
Homemade Chicken Noodle
Soup
Compiled by Topher
Servings: Around 12
Serving Size: 1 ½ Cup
Prep Time: 30 Minutes
Cook Time: 6 hours on low heat
Soup Ingredients:
● 1 Medium Whole Chicken with Neck Bones● ~3 TBSP Salt
● Pepper to Taste
● 1 - 10 ½ oz can Campbell's Cream of Chicken Soup
● 2.5 Gallons Water - more if needed
(Add 6 stalks celery - diced, 6 tall carrots - diced, 1 large onion - diced, & 1 - 8 oz small package of
baby portabella mushrooms - sliced, if desired*)
Noodle Ingredients:
● 2 Cups All Purpose Flour● 3 Egg Yolks● 1 Egg● 2 tsp Salt● ¼ - ½ Cup Cold Water
Instructions:
In a large stock pot add ~2.5 gallons water with 1 whole chicken. Bring to boil andallow to simmer 2 hours. Remove chicken carefully and allow to cool for 20 minutes.
Separate chicken meat from bones/cartilage/fat. Reserve chicken meat, break larger
bones in half and add back to stock pot. Allow to simmer with bones and marrow for 1
hour. (Cover chicken meat.)
Strain chicken stock, and return chicken meat to broth. Add diced vegetables and allow
to simmer for 1 hour, add cream of chicken soup & water if needed. Stir thoroughly.
Prepare noodles and add to soup with dried dill and parsley. Simmer 30 minutes - 1
hour and serve with fresh hot rolls and vanilla ice cream.
Homemade Egg Noodles:
and egg while gradually incorporating flour. In small amounts add cold water until
dough forms. Knead dough on floured surface until elastic. Allow to rest 10 minutes in a
covered bowl. Cut into four halves. Roll each half into thin sheets and cut into desired
noodle shapes. Add directly to soup.
Notes:
A great soup for larger crowds during the winter months while playing a round of Phase 10.
*Grandma Verdene’s original recipe is made without vegetables and herbs, I’ve included them for my own preference. If original recipe is desired simply omit them.
Soup is great the day of, but it is even better the next day after flavors have combined.
