Stephanie Marquesano's Chicken Soup, Thanks Grandma

Name: Stephanie Marquesano's Chicken Soup, Thanks Grandma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pound chicken cut into 1/8ths, rinse in cold water; 1 pound chicken thighs, boneless, skinless rinse in cold water; 1 each onions peel and rinse; 1 each parsnips cut off top and bottom, peel; 3 each carrots cut off top and bottom, peel; 3 each celery stalks cut off top and bottom; 2 each bay leaves; 1 bunch dill weed rinse, take off any bad leaves; 1 tablespoon salt too taste really; 1 teaspoon garlic finely minced; 1 teaspoon white pepper too taste really; 15 ounces egg noodles

Servings: persons

4 1/2 pound chicken cut into 1/8ths, rinse in cold water
1 pound chicken thighs, boneless, skinless rinse in cold water
1 each onions peel and rinse
1 each parsnips cut off top and bottom, peel
3 each carrots cut off top and bottom, peel
3 each celery stalks cut off top and bottom
2 each bay leaves
1 bunch dill weed rinse, take off any bad leaves
1 tablespoon salt too taste really
1 teaspoon garlic finely minced
1 teaspoon white pepper too taste really
15 ounces egg noodles

1
place all ingredients in an 8 quart pot, chicken first.
2
Fill with cold water.
3
Cover and bring to boil.
4
Keep covered and reduce to simmer.
5
Occasionally skim top.
6
Simmer for about 1 1/2 hours, chicken should be falling off the bone.
7
Carefully lift out vegetables and herbs.
8
Save carrots and celery.
9
Take out chicken pieces and allow to cool.
10
You can strain broth with cheese cloth to remove particles.
11
Remove chicken skin.
12
Cut up chicken pieces and place back in soup.
13
Dice carrots and celery and place back in soup.
14
Cook wide egg noodles according to package and rinse in cold water, place in soup bowls, not in soup pot to avoid adding starch to soup.

1492

kcal

Calories

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 pound chicken cut into 1/8ths, rinse in cold water, 1 pound chicken thighs, boneless, skinless rinse in cold water, 1 each onions peel and rinse, 1 each parsnips cut off top and bottom, peel, and more.

Yes, Stephanie Marquesano's Chicken Soup, Thanks Grandma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!