My Mother’s Chicken Soup Secret Recipe

It’s so important to learn and discover the secrets your mother and her mother passed down to one another and then down to you. I grew up in a Polish household and my mother always made delicious soups. There was always soup on the stove, whether it be tomato, chicken noodle, barley, beet, squash or cucumber, soup was an abundance our family enjoyed all year around.

My favorite soup is a tie between chicken noodle and tomato. Since I have not yet learned to master my craft of making a hearty tomato soup, I wanted to share with you, our families, original, chicken noodle soup recipe. This soup will cure any bad feelings, physical or mental. It is the ultimate healer, love in a cup of soup.

My Mother’s Chicken Noodle Soup

You will need:

4 carrots
1 (forget what they’re called) looks like a white carrot.. turnip/root looking thing *not super necessary, but i add them.
1 gold onion
6-8 long celery sticks
1 bunch of parsley
1 bunch of cilantro
1 small organic chicken or you can buy pre cut chicken parts.. like 4 drumsticks and 4 thighs, that way its all ready to serve rather than having to cut up the meat later. But i always use organic chicken.. it’s the best, esp for the sick. If you go with parts, go with thighs mostly, since they have the most fat, that your soup will be based off of.
3-4 chicken bouillon cubes
1.5 gallon sized pot to cook in

  1. Start by placing the onion on a burner directly on the stove, and under a low flame, let the onion burn slowly over 10-15 mins, rotating it occasionally,  every few minutes, until it is mostly black on the outside, and soft on the inside. The smell should fill your kitchen.
  2. Boil about half a gallon of water in a medium sized soup, cooking pot. (water level may vary, use your eye on this, depending on how much ingredients you have. Less water=more flavor per drop of soup)
  3. Begin peeling/chopping the carrots, celery and root thing into bite size pieces. leave everything in a bowl on the side.
  4. When the water starts to boil, add all the chopped veggies, the blackened onion as well as half a bunch of parsley and cilantro each. Be careful not to splash boiling water on yourself. ; )
  5. After about 5 mins, add the chicken, either whole or all the parts.
  6. Boil on medium/high flame for about 10-15 mins partially covered, then lower the flame and cook the soup on a low flame for about the next 1 hour and 15 mins.
  7. After about 30 mins, taste the natural flavors of the soup and add about a table-spoon of salt or less, and pepper to taste or to your liking.
  8. Check the taste of the soup once the salt was added, and before. You might find that the flavor is good.. if it needs more flavor, add those chicken bouillon cubes… up to 4. I find 3 is about right. After a few mins, once you added the cubes, mix them in.. the flavor will be on the bottom.
  9. Total cook time shouldn’t exceed 2 hours on a low flame.
  10. Make some macaroni to add to the soup, garnish with fresh parsley and ENJOY!

Note: This post was inspired by my old friend, Galo, whose mother wasn’t feeling well, and he asked me to share the recipe with him, so he could make soup for his mother. He helped me realize that although my mother’s soup has always been a secret, I wanted to share it with the world, in hopes of helping those that needed it.

“You will find as you look back upon your life, that the moments when you have truly lived, are the moments when you have done things in the spirit of love” ~Henry Drummond

Victoria Monsul

Writer, Bikes, George-y, Native Advertising, Custom Content Studios, NY.