I would never describe my mother as adventurous in the kitchen. She makes simple meals like pot roast and skillet spaghetti, but she makes the best homemade chicken noodle soup in the world. If I had to name my mother's signature dish it would be her homemade chicken noodle soup. I still get excited if she makes it when I am home and she usually does. I don't even think she uses a recipe, she has made it so many times she doesn't need one. My homemade chicken noodle soup is inspired by my mother's famous (at least with us) chicken noodle soup that we all love.
Homemade Chicken Noodle Soup
- 1 onion diced
- 3 cloves garlic minced
- 1 stalk celery diced
- 2 T. butter
- 14 C. water
- 6 t. chicken base or bouillon
- 1 chicken carcass or 3-4 bone-in chicken pieces, skin removed
- 1 t. salt
- 1 t. Cajun or Creole seasoning
- Fresh ground pepper
- 1 16 oz. bag frozen peas and carrots
- 12-16 oz. Amish home-style egg noodles
- In a large pot, sauté onion, garlic and celery in butter until tender and slightly caramelized.
- Add water, chicken base, chicken carcass or pieces, salt and Cajun seasoning. You can add a little fresh ground pepper to taste. Cover and cook on low for 1 ½ to 2 hours.
- Remove carcass or chicken pieces from the pot and pull meat off the bones with a knife and a fork. Cut up the meat and return it to the pot. Add frozen peas and carrots and bring pot to a low boil.
- Add noodles and continue to cook uncovered until noodles are tender. (Check noodle package for cooking time.)