Chicken Noodle Soup

psssst….→#Schmaltz ! YUMM!

20131126_164343. usually keep it simple & no green veggies. I just threw them in this time….cuz I can 😀

It’d be good with kale too.

~Perfect for cold weather, especially if someone is not feeling well. Homemade chicken noodle soup, with stock made from mixture of bones (marrow), fat (yes! Schmaltz!!! Top flavoring),

 meat & vegetables… rich in nutrients. And warms the heart & soul ♥

Notice I did not follow this recipe…

its a guide

I used leftover roasted chicken, bones & gravy.

It cooked on low half the day. Along with carrot, onion & celery. Strain, get all chicken meat off bones & put back into pot of stock/broth.


-2 tablespoons (2 turns around the pan) extra-virgin olive oil

-2 medium carrots, peeled and chopped

-1 parsnip, peeled and chopped

-1 medium onion, chopped

-2 ribs celery, chopped

-2 bay leaves, fresh or dried

-Salt and pepper

-6 cups good quality chicken stock

-1 pound chicken, diced

-1/2 pound wide egg noodles

-Fresh chopped parsley.


Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley.

I like a thin soup with a lot of broth, so I use more thn recipe here; that I got btw from the Food Network.