Mom's Chicken Noodle Soup and Cheddar Chive Biscuits


1 whole chicken, organic, about 3.5 lbs

1 large yellow onion, cut into 8 thick chunks

3 stalks celery, chopped + fronds

4 large carrots, chopped

3 parsnips, chopped

2 tsp salt, or to taste

1/4 tsp pepper, or to taste

egg noodles or pappardelle, broken into small pieces


chopped parsley


Wash your chicken in cold water and remove any gizzards from the inside. Place the chicken in a large pot and cover with cold, fresh water. Add your onion chunks and the celery fronds {the curly top part} and bring to a boil.

Once boiling, reduce heat and simmer for about 2 hours, skimming the top of the broth occasionally. After two hours the meat should literally be falling off the bone.

Remove the chicken from the soup and place on a large cutting board with plenty of paper towels handy. Get two bowls ready and in one bowl, place all the chicken skin, bone, gristle and fat. Discard. In the other bowl, place the meat, both white and dark. Strain the broth to remove any additional bones, onion and celery frond. Discard the solids then place the strained broth back into the large pot and add the meat back in.

Bring the broth back to a boil and add the chopped celery, carrots and parsnips. Reduce heat and simmer for about 10 minutes, until veggies are just tender. Add your salt and pepper - season to taste.

In another pot, cook your noodles in boiling salted water. When you're ready to serve the soup, ladle into large bowls and top each bowl with a healthy serving of noodles. Garnish bowls with fresh chopped parsley.

To store, place soup and cooked noodles in separate containers in the fridge. Soup will stay good for four days in the fridge and can also be frozen for up to 3 months (make fresh noodles if you plan on freezing your soup - noodles don't freeze well).

Cheddar Chive Biscuits

adapted {slightly} from Gourmet

yields about 8-10 large biscuits


2 1/4 cup all purpose flour

1 1/2 tsp salt

1/8 tsp pepper

2 1/2 tsp baking powder

3/4 tsp baking soda

1 1/2 cups freshly grated sharp cheddar cheese

3 scallions, minced

6 tbsp unsalted butter, cold and cut into small chunks

1 cup buttermilk


Preheat oven to 450 degrees. Line a sheet tray with parchment paper and set aside.

 In a large bowl, whisk together the flour, baking powder, baking soda, salt and pepper. Add the cheese and scallions and mix well.

Cut in the butter with your fingers until the mixture looks like cornmeal with no visible butter lumps. 

Add the buttermilk to the dry ingredients and mix until just combined. Batter will be lumpy. Gather large spoonfuls of dough and drop onto your prepared baking surface.

Bake for 15 minutes until golden. Serve warm. These are best eaten the same day they are baked.