Chicken Noodle Soup (like my Grandma's)

Grandma's Chicken Noodle Soup: A Budget-Friendly Family Favorite

As a busy working mom, time is my most precious commodity. Finding ways to stretch my grocery budget while still putting delicious, healthy meals on the table is a constant challenge. This recipe for chicken noodle soup, inspired by my own grandmother's kitchen wisdom, is the perfect solution. It’s not only incredibly flavorful and comforting but also remarkably inexpensive. The secret? Cheap chicken thighs! Those often-overlooked cuts of chicken are a powerhouse of flavor and surprisingly affordable, making them a perfect base for this hearty soup.

This recipe came about during one of my ambitious (and sometimes slightly disastrous) kitchen experiments. I decided to tackle a large batch of chicken thighs, using a portion for this soup and another for a casserole. While the soup turned out wonderfully, the casserole...well, let's just say it's still a work in progress. But the soup? It's a keeper, a true family favorite, and something I make regularly to feed my family delicious food without breaking the bank. The rich, flavorful broth is infused with the goodness of roasted chicken bones and vegetables, and the tender chicken meat adds a satisfying protein punch. It's the type of soup that warms you from the inside out on a chilly evening, making it a perfect choice for any season. I often add a little extra celery and carrot, vegetables my children enjoy. This is not just a recipe but a nostalgic link to my grandmother, her love of cooking, and her ability to make the most of simple ingredients.

The beauty of this recipe lies in its simplicity. The steps are straightforward, making it achievable even on the busiest of weekdays. I often prepare this soup on a weekend, making the most of the time, and then enjoy it during the week for lunches. The leftovers are another bonus! The flavors meld beautifully overnight, resulting in a richer, more complex taste the next day. And the best part? There are almost no leftovers as my family love it.

Beyond the financial benefits, this soup is incredibly versatile. Feel free to adjust the vegetables to your liking. Adding other root vegetables like parsnips or turnips can enhance both the flavor and nutritional profile of the soup. The addition of fresh herbs like thyme or rosemary can also add a delightful touch. Experimenting with different types of noodles is another fun way to personalize this recipe. While kluski noodles are my personal preference, egg noodles, pasta, or even small dumplings would work equally well. The possibilities are endless!

So, embrace the simplicity, savor the flavors, and enjoy the comfort of this budget-friendly, grandmother-approved chicken noodle soup. It's a recipe that's as much about creating memories as it is about nourishment. It is a warm hug in a bowl, and a testament to the fact that delicious, wholesome food doesn't have to be expensive or time-consuming. So, gather your ingredients, put on some music, and enjoy the process of creating something both nourishing and comforting for your family. It is so easy, even I can do it, and this is a big compliment, because I am not a professional chef.

Making this soup has become a ritual for me, a moment of peace and creativity in my otherwise hectic schedule. It’s a reminder that even in the midst of everyday life, there’s always time for simple pleasures, like a steaming bowl of hearty, flavorful soup. It’s more than just a meal; it’s a connection to my past, a source of comfort in the present, and a gift I share with my family. I cherish these moments. So, try this soup, let it become a part of your family traditions, and experience the joy of transforming simple ingredients into a culinary masterpiece.

Step-by-step

• I bought 2 packages of cut chicken thighs, 8 thighs, about 4 pounds.
• First remove skin - you can discard if you wish, but I fried them up crisp with a dash of sea salt & let them cool as a treat for our dog.
• Season all sides of uncooked thighs with garlic salt, black pepper and poultry seasoning blend. Add 4 tablespoons of canola oil to a dutch oven (or a heavy-bottomed pot) then place over a medium flame. Once oil is hot, place seasoned thighs in, then brown them on all sides (leave all browned bits & pan juices in pot).
• Remove to a pyrex casserole dish, cover tightly with foil, them finish cooking them completely for 30 minutes in a 350 oven.
• Remove from oven, remove the thighs to cool. Scrape any bits & liquid from pyrex pan into dutch oven.
• Once thighs are cool, pull meat from bones, place in tightly sealed container and refrigerate. (About a third of this meat will go into soup, the rest in another meal).
• Return thigh bones to pyrex pan along with a whole medium yellow onion sliced in half, and 2 celery ribs. Roast Uncovered in oven at 350 for 45 minutes.
• Dump all contents into dutch oven, then fill with clear cold water (6-8 cups), then cook on high flame for 2 hours. Cover tightly and refrigerate overnight.
• Day 2 Remove dutch oven from fridge, uncover. Skim all congealed fat off the top and discard.
• Using a colander, strain liquid into stock pot, discard bones, etc.
• Add the Carton of chicken stock to your homemade stock, then add carrots and celery. Cook on medium high until vegetables are tender.
• Add diced chicken meat, celery leaf and reduce heat to low.
• Cook kluski noodles according to package directions, then drain and rinse until cold. Add noodles to soup until all heated through.
• Serve hot.