Granny's Spicy Soup Recipe

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My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.

This recipe is:

Diabetic Friendly

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Granny's Spicy Soup Recipe

Prep: 10 min. Cook: 3-1/4 hours

Yield: 12 Servings

10 195 205

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
4 to 5 celery ribs with leaves, diced
2 medium carrots, diced
1 large onion, diced
1 to 1-1/2 teaspoons pickling spices
1-1/2 teaspoons salt, optional
4 chicken bouillon cubes
1/4 teaspoon pepper
1 cup uncooked noodles

Directions

Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone.
Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion.
Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender. Yield: 12 servings (about 3 quarts).

Editor's Note: The soup gets its name from the pickling spices, not from being hot.

Nutriton Facts: One cup (prepared with reduced-sodium bouillon and without added salt) equals 114 calories, 74 mg sodium, 32 mg cholesterol, 9 g carbohydrate, 14 g protein, 3 g fat. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.

Originally published as Granny's Spicy Soup in Country Chicken Cookbook , p27

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana