Over the past few days I have unfortunately come down with a cold; ever since I was young, my go to comfort food is my Nana’s homemade chicken noodle soup. I made this recipe while I was home for reading break. The first and longest step of making the soup is the broth. Luckily my mom had several chicken carcasses in the freezer I was able to use. I started by bringing four chicken carcasses to a boil. Once the water started to boil to the point of bubbling, I let the water simmer for 45 minutes. Additionally, at the beginning I added in one chopped onion and two bay leafs.

After the 45 minutes were up, all bones, onion, and bay leafs were removed from the pot. Once cooled, any meat still left on the bones I take off and set it aside in a bowl. Next I skim the fat off of the broth to the best of my abilities, but I don’t worry about getting all of it as that would be quite time consuming.

Next, I chopped up all the vegetables and added in spices for the soup. I chopped up 3 potatoes into bite size cubes, finely chopped an onion, sliced 4 carrots, finely chopped 2 celery sticks, 1 cup of peas, and 1 turnip. My Nana also adds in corn, but I can’t have it so I left it out. I let the vegetables cook for around 5 minutes before adding in noodles. I use spaghetti noodles, quantity changes depending on the batch size, and I break the noodles in half. I add in my chicken including the chicken I just picked off the bones. Lastly, I added in 3 heaping tablespoons of soup spice.

I have grown up with this soup, but I myself have never made it before this. It was really cool cooking this recipe and being able to compare my end product to my Nana’s. I would definitely make this soup again and I can’t wait to tell my Nana that I made her soup!