Chicken Soup with Home-made Noodles
Serves: 4-6
  • 2 celery stalks
  • 3-4 medium size carrots
  • 1 onion
  • 1 large parsnip
  • 1 medium size celery root
  • fresh parsley
  • 1 roasted chicken
  • tons of noodles
  1. Start by cleaning your veggies but don't waste your time with chopping, you remove all of them later on. Also the onion goes in with skin on. Just throw everything into a soup pot along with 2-3 qt of water and bring to a slow boil until cooked. Add 2 tsp of salt, 1 tsp of ground pepper to the water and 1 tbsp of my favorite seasoning, Vegeta.
  2. In a separate soup pot, boil the pasta until almost done and strain because we don't want all the starch in our chicken soup. Remember, we want the soup as clear as possible with the least amount of effort.
  3. Trim the chicken roast and cut whatever you want to use in small bite-sized pieces. After the veggies are done (probably 20 min), remove them from the soup and add the pieces of chicken roast. Let simmer for 10-15 minutes or so but don't bring to a boil because the foam that gets created will make the soup muddy.
  4. You don't have to boil the meat to death, just enough to get some of the flavors around, in 10-15 minutes you can probably add the pasta and finish cooking it until you reach the desired softness (stick to al dente). Taste from the soup and add some more salt and/or pepper if you want along with the chopped parsley.
I did not say anything about the making of noodles because is not that difficult. If you have the machine then you already know how. If you don't, you can use store bought fresh or dry noddles.
Recipe by CookingGlory at