Mothers and Grandmothers: Grandma's Chicken Noodle Soup

This recipe is brought to me by Nick’s grandmother, on his mother’s side. 

The best thing about this recipe: This is a great recipe if someone gets sick. I made this when Nick’s annual summer cold hit, and it was very easy. It is also very inexpensive, and will feed a crowd. The thighs are a great choice for this dish, since they are not only the cheapest cut of the chicken, but they also stay moist and add a lot of flavor. 

2-3 Chicken thighs (I get the boneless kind)

2 Cans Swanson chicken broth

6 Bouillon cubes (or less, adjust to palate)

1/4 Onion, chopped

Black pepper

Optional: 1 Can of mushrooms, ¾ cup chopped carrots, 1 celery stalk

1 Package egg noodles

Put chicken thighs in a crock pot on low heat. Add cans of Swanson Chicken Broth, 3 cans water, chicken bouillon cubes, onion, black pepper (can also add if wanted carrots, mushrooms, celery).

Cook 6-8 hours.

 Take chicken out to cool (I use boneless thighs, if you do not, remove the bones) and cut up in small pieces. Return to crock pot. 

Add one package egg noodles and cook until done (30-60 minutes). If soupier mixture is wanted, add water or another can broth. Stir noodles a bit as they cook and don’t overcook them or they will get mushy.

Grandma reminds me of the strong, independent, Midwestern woman. She is very generous, but if you want something, she encourages you to get it yourself. My favorite memory was talking to her about her Czech heritage and about her family and growing up. She was interested in attending a new Czech Museum and learning even more. She is the quintessential grandma; welcoming me into the family, excited to finally have a granddaughter after all these years. She is a woman full of love. I think this dish speaks to her warmth, her down to earth frankness, and her pragmatic nature. This is a dish you feed to someone you love, when they need it the most, just like grandma would.