I was named after my sweet Grandma Evey. I was a very little girl when she passed away, but as I remember her she was tall, slim and as beautiful as anyone can be in their 80’s. She lived in East Lansing, Michigan and her house had a laundry chute that dropped down to the chilly and slightly creepy basement. My sister and I loved to drop everything but clothes down that chute and we played for hours in her basement! Grandma Evey wore a long white nightgown to bed, I can still remember how she smelled…like a wonderful Grandma.
Well, I don’t know how to tell you this gently, but this isn’t her chicken noodle soup recipe. It’s mine. This is the recipe I want to be known for when I am a grandma. It’s the recipe I want my kids to call me for when their babes are ill.
I can hear them saying, “Grandma Evey, the kids are sick. Can you bring us some of your chicken soup?” Then I show up, like a hero, with a warm pot of chicken noodle soup, some herbal blends and my famous “garlic elixir” (you can find that recipe in the “drinks or health” section. It’s a must have for the cold and flu season!). I feed them, dose them up with my crazy concoctions and snuggle them in bed with a huge pile of books. We read until they fall asleep and everyone wakes up well.
I know I am much too young to be dreaming about being a grandma, but it’s a beautiful dream, is it not?
So here it is, “Grandma Evey’s Chicken Noodle Soup”
1 Whole Chicken (pasture roaming and organic)
2 organic carrots diced
2 stalks of organic celery diced
1 organic yellow onion diced
2 tbsp of organic dried oregano
6-8 cloves of organic garlic chopped
1 handful of fresh organic flat leaf parsley roughly chopped
Homemade chicken sock
*I have made this soup many times with store bought stock and it’s fine, but homemade stock is so delicious and full of critical nutrients and minerals that bring much healing to the body when it’s struggling with an illness. The homemade stock is really what makes chicken noodle soup nourishing. It is well worth the extra effort! This isn’t Campbell’s “Chicken and Stars”, people.
Start your stock 1st thing in the morning. Put a whole chicken in a stock pot, chop up a few carrots, celery, onion, garlic and 1/4 cup of vinegar (this draws out the minerals from the bones). Cover with filtered water, remember, this is the base of your soup, so you don’t want to have the flavors of your municipal water source in your bowl. Let this simmer covered until you are ready to make dinner.
Gently pull out the chicken and place it on a cutting board. The meat will be falling off the bones! Separate the meat and put the bones and skin back into the liquid and on the stove top to continue simmering.
If you can, use stock you have saved for today’s soup and let the stock you have on the stove simmer overnight, really pulling the nutrients out of those bones. If you don’t have any on hand, by all means, use the stock you just made.
In a separate stock pot or large sauce pan melt about 1tbsp of butter over medium heat. Add the onion, celery, carrots, oregano, salt and pepper. Saute until the veggies are soft, about 5min. Add the garlic and continue to saute for another 3min.
Once the water is boiling you can add your pasta. I like fusilli, but if your family is gluten free you can use the pasta that works best for y’all. Cook the pasta until it is tender, then add the chicken and parsley. Taste and adjust seasonings as needed.
“Mmmm…thanks Grandma! Your the best!” (my future grandkids talking again)
- 1 Whole Chicken (pasture roaming and organic)
- 2 organic carrots diced
- 2 stalks of organic celery diced
- 1 organic yellow onion diced
- 2 tbsp of organic dried Italian Herbs
- 6-8 cloves of organic garlic chopped
- 1 handful of fresh organic flat leaf parsley roughly chopped
- 6-8 cups Homemade chicken sock
- Fusilli pasta (1/2 box)
- Melt 2 tablespoons of butter in a soup pot
- Saute carrots, celery and yellow onion for 7min
- Add garlic and Italian Herbs
- Pour in chicken stock and bring to a boil
- Add pasta and when the pasta is soft add the chicken
- Mix in fresh parsley and serve.