"This is an easy-to-make recipe from my Hungarian mother. No stock, no bouillon, and some peppercorn and parsnip are used for a bit of bite. If you don't have a metal tea-ball or herb bag, you can seal the peppercorn in a piece of cheesecloth tied with some kitchen twine. This way we get all of the pepper and none of the hassle. Keep noodles and soup separate until serving. If you mix the noodles in with the broth, they will get soggy and overcooked. If you have leftovers, store the noodles and soup separate or make a new batch of noodles the next day." — Balazs
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onion, peeled and root trimmed
water to cover
whole black peppercorns
carrots, peeled and sliced
parsnips, peeled and sliced
1 (16 ounce) package
chopped fresh parsley, or to taste
salt to taste
this is the recipe i've been looking for! i knew it as soon as i saw it. it says home made and it means it. nothing packaged or frozen goes into this one.
This was a very tasty meal! my hubby and all 3 kids loved it(: I didnt add the parsnips( not my fav) but everything else was delicious! keeper for sure!
Easy and quick but more to the point - delicious! Everyone had seconds, and believe me, that is huge in my family! I didn't use the parsnip only because I forgot to buy some - soup was still plenty tasteful. There is no salt added to this recipe so if you are watching your sodium, this soup is plenty flavorful as is!
I tried one similar to this one in a crock pot but the parsnips made the soup taste sour. Never make this one in a crock pot. My grandmother used to do a similar one using beef soup bones and we skimmed off the scum as it cooked. She always made homemade noodles.
I found this recipe to be incredibly bland. I had to make so many alterations to the recipe that it was basically a new one.
* Percent Daily Values are based on a 2,000 calorie diet.
Home Made Chicken Noodle Soup!
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 419
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