I’m not exaggerating when I say that this is the most requested recipe from my show, Zoë Bakes on Magnolia Network. It’s a savory recipe and it’s not mine. Go figure!
In all honesty, I’m thrilled to share this chicken noodle soup recipe with you. This recipe was ubiquitous in my family. I’m pretty sure every generation in my family makes it. Especially at my grandma Berkowitz’s house, I don’t remember a meal that didn’t also include chicken soup. Sometimes it was with matzah balls, sometimes with egg noodles, but it was always there. Now you can enjoy it too.
For those of you who haven’t yet seen the episode, my mom makes this chicken noodle soup recipe on season 2, episode 8 of Zoë Bakes on Magnolia Network. I received so much positive feedback about this episode and it’s so lovely to hear how many of you adore my mom!
Other recipes we made in this episode are rugelach, sufganiyot and challah, thanks to the wonderful ladies behind Morgan’s Broth and Buns. If you live in the Twin Cities, you absolutely must check out their amazing products.
Ingredients
- 1 whole organic chicken 3-4 lbs
- 2 large yellow onions
- 1 lb carrots peeled and cut into thirds
- 4-5 celery stalks large cuts
- 3 parsnips large cuts
- 1 head garlic
- 1 bunch fresh dill
- 1 package thin egg noodles
- 2-2.5 tbsp salt
- fresh black pepper to taste I use lots
Instructions
- Place Chicken in large soup pot. Place all vegetables around chicken. Add salt and pepper as well as 11 cups of water. Submerge the entire bunch of dill in the water.
- Bring to boil. Skim foam from surface if necessary. Turn heat down to medium simmer and cook for 1 hour and 15 minutes.
- Remove chicken and cut into pieces or shred. Remove all vegetables except for carrots. Return chicken to pot and serve soup with thin egg noodles.
Love watching you on Discover…love your recipes
This is delicious. It has a bunch of flavor. My family enjoyed it so much that I’m already making another batch. This is my go to for chicken noodle soup now. Thank you so much!
Just saw the episode where you make rugelach and you mom serve the soup that looks delicious! Thank you for sharing the recipe, I am sure my grandchildren will love it!,
I made this last night and it is by far the most FABULOUS chicken soup I have ever made. The flavor is divine!!!
I only added one onion, no parsnips, two teaspoons dried dill (didn’t have fresh dill), substituted four chicken breasts with rib cages instead of whole chicken and added long brown rice instead of thin egg noodles. I have found that egg noodles get mushy after the first day. The soup made enough for three meals for my son and me. I put grated parmesan on his soup and we ate it with corn muffins. Absolutely delish!!!