Chicken Noodle Soup Recipe #0009

German Chicken Noodle Soup


My chicken recipe is one that my German Grandmother made, & passed on to her kids and grandkids.
There are no measurements - you just make it to look right.

First, put chicken pieces with the skin on, in a pot, cover with water & bring to a boil.

While waiting for it to boil, add:

  • 1 large chopped onion
  • salt & pepper to taste
  • 1 stalk chopped celery or celery seed
  • a little garlic powder or 1 small clove of chopped garlic.

    Once it comes to a boil, lower the heat to simmer and cook until the chicken falls away from the bone.

    Remove chicken from the pot, discard the skin & pull the meat off the bones. If you want, you can strain the broth and put it back into the pot. Grandma always left the cooked vegetables in it.

    Return the chicken to the broth & bring to a boil again. While it is heating, add:

  • 1 shake or two of poultry seasoning
  • 1 heaping teaspoon of chicken soup base
  • Parsley (fresh or dried)
  • 1 carrot grated, or chopped fine
  • 1 large potato, diced into bite size pieces
  • Noodles (use your favorite kind or make your own)

     Simmer until the potatoes and noodles are done, & serve.

    (Grandma made her own rich, egg noodles. Today, you can make the recipe less fattening by using skinless chicken breast and the bullion cubes, which add less fat & calories.
    You can also use egg-less noodles, but those big, fat homemade egg noodles always made this a special treat for us when we were kids and didn't worry about fat & calories.)

    Thanks - just thought I'd add my opinion to your recipe collection.
    Connie Cade
    Elkins, WV
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