Pot of Gold: Mom’s Chicken Noodle Soup

Mom's Chicken Noodle Soup
Mom’s Chicken Noodle Soup

I love coming home for the holidays, not only to spend some quality time with family and friends but for some of Mom’s cooking! With all this crazy weather lately I haven’t been feeling so hot and of course, just in time for Thanksgiving. I flew home to stay with my parents earlier this week, and Mom had the perfect remedy – a big ol’ pot of her homemade Chicken Noodle Soup. I could smell the delicious golden aroma brewing on the stovetop the second I walked in the door and  knew I was home.

My Grandmother used to make this recipe with a secret ingredient called George Washington Golden Seasoning, a powdered chicken soup base with chicken fat and seasonings that gives an extra savory, golden chicken-y flavor to the soup broth, developed by a distant relative of George Washington. I’m not sure if this is even around anymore, but my Mom uses Lisa Marie chicken base (a brand from Syracuse, NY). If you can’t find this brand, use a few tablespoons of any quality chicken bouillon or chicken soup base to bump up the flavor of the chicken broth – you can find plenty of these at your grocery store or at Amazon online. Make sure to add plenty of fresh veggies (carrots, celery and onion) and let the soup simmer to it’s shimmering, golden delicious state for at least a few hours to let the flavors meld.

One tip: we always keep the egg noodles and cooked, pulled chicken separate from the broth to avoid the broth getting cloudy – this also ensures the noodles don’t get soggy and you are left with an absolute pure and delicious golden broth that will warm your bones and lift your spirits.

All I can say is three words: Pot. Of. Gold.

A Pot of Gold: Mom’s Chicken Noodle Soup

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 6 quarts


  • 1 (5-6 pound) whole stewing chicken
  • Kosher salt and black pepper, to taste
  • 2-3 tablespoons Chicken Soup Base seasoning (or quality chicken bouillon)
  • 4 carrots, sliced into 1/2 inch thick rounds
  • 4 stalks celery, halved length-wise, sliced thin
  • 2 small onion, diced
  • 1 handful fresh parsley, finely chopped, for garnish
  • 1 package dried wide egg noodles


  1. Wash and drain chicken, put in large soup kettle. Cover with water, heat to a boil.
  2. Remove scum before complete boiling starts and add seasonings.
  3. Let simmer until chicken is half cooked, about 1 hour.
  4. Add vegetables and cook until tender, another 2 hours.
  5. Remove chicken and take all white and dark meat off the bone, set aside in a separate bowl.
  6. Boil noodles separately according to package directions and drain.
  7. Ladle soup broth over chicken and noodles, garnish with fresh parsley and additional salt and pepper, to taste.
  8. Serve with crackers or fresh crusty bread.


This recipe makes a double batch which serves 8-10. Cut recipe in half for a smaller crowd.


Other Chicken Soup recipes you may enjoy:

Pioneer Woman’s Chunky Chicken Soup

How Sweet Eats Healthy Harvest Soup

Kalyn’s Kitchen Chicken Barley Soup

Tyler Florence’s Chicken Noodle Soup

Ina Garten’s Chicken Noodle Soup

Roasted Cream of Tomato Soup

Roasted Cream of Tomato Soup
Roasted Cream of Tomato Soup

Last year in January, it was cold, dark, rainy, and downright miserable and depressing. Not to sound negative, but we all know that’s what winter in NYC can feel like at times. ENDLESS. I pretty much hibernated away in my apartment, and decided I needed to entertain myself somehow – what better way than to cheer myself up with some homemade creamy tomato soup?

When I was a kid, I used to love staying home sick from school – why? My Mom would wrap me up under blankets on the couch and make me a grilled cheese sandwich smothered in Campbell’s tomato soup in front of the tube, which made the misery of being sick almost OK (and kinda fun!) – and to this day, I still crave this combo for a cozy day on the couch at home.

This recipe is sure to warm you up with its creamy roasted tomato flavor. Serve it with some grilled or toasted bread with olive oil and herbs or mini grilled cheese bites for dipping in the soup (or smothering!) and maybe even a glass of red wine to warm you up even more.

Maybe Spring can wait a few more months after all.

Roasted Cream of Tomato Soup

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 4


  • 4 lbs fresh heirloom or vine-ripened tomatoes, quartered
  • 4 large garlic cloves
  • 1-2 tbsp extra-virgin olive oil, for drizzling
  • 1 tbsp butter
  • 2-3 medium shallots, finely chopped
  • 1 tsp fines herbes (parsley, chervil, tarragon, chives)
  • Kosher salt and fresh ground black pepper
  • 2 cups chicken broth (or vegetable, if you prefer)
  • 1 tbsp tomato paste
  • 1/2 c heavy cream or half and half


  1. Preheat the oven to 350 degrees.
  2. Spread the tomatoes and garlic on a baking sheet, drizzling with olive oil and bake for 45 minutes to an hour until tomatoes are soft and skins are dark brown. Remove from the oven and let cool. Once cooled, remove skins from tomatoes and garlic and discard.
  3. Heat a large saucepan or Dutch oven over low heat. Add butter, shallots, fines herbes and salt and pepper, saute until the onions are soft. Add the roasted tomatoes and garlic, chicken or vegetable broth and tomato paste and bring mixture to a boil. Reduce heat and cover, simmer for 20-30 minutes.
  4. After 20-30 minutes, puree the soup with an immersion blender in the pan, or remove from pan and puree in a blender and pour back into the pan.
  5. Stir in heavy cream or half and half, blending thoroughly. Add additional salt and pepper to taste and garnish with a sprinkle of fines herbs (or julienned basil leaves).
  6. Serve in soup bowls with crusty garlic herb bread (or over a grilled cheese sandwich on a plate!) and a glass of red wine.


Other Tomato Soup recipes you may enjoy:

Kalyn’s Kitchen Tomato and Cilantro Soup

Michael Chiarello’s Homemade Tomato Soup 

Pioneer Woman’s Sherried Tomato Soup

Michael Symon’s Blue Cheese and Tomato Soup via The Amateur Gourmet

Average Betty’s Creamy Tomato Soup and Grilled Cheese

Italian White Bean, Vegetable & Pasta Soup

Italian White Bean, Vegetable & Pasta Soup
Italian White Bean, Vegetable & Pasta Soup

I always look forward to the season change to Autumn – there’s something calming to the beautiful colors of the leaves, the cooler temperatures, and sunny skies. It’s a time of harvesting and celebration of autumnal fruits of the earth mixed with a sadness for the upcoming cold Winter months.

I love the heartier, warming foods Autumn brings, and there’s nothing better than a delicious bowl of homemade soup. It reminds me of when I was a kid – my Mom would always have a big pot of soup simmering away on the stove to warm us up after a day outside romping in the leaves in the brisk, cool weather. Mom’s soup was always something to look forward to and a safe haven to come home to.

This recipe for Italian White Bean, Vegetable & Pasta Soup is a simple and nutritious soup chock full of fresh vegetables and herbspasta and Italian Great Northern white beans. It’s great topped with some freshly grated cheese, served with crusty bread and a leafy green salad.

The good news with vegetable soup is you can substitute just about any veggies you want – throw in some kale or spinach, zucchini, green beans, peas, corn; whatever your heart desires. It’s healthy and filling and warming to the soul.

And it’s definitely worth taking a romp in the leaves if you know there’s a pot of goodness on the stove waiting for you.

Italian White Bean, Vegetable & Pasta Soup

Rating: 41

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6


  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped red onion
  • 3 cups chopped fresh tomato
  • 2 carrots, peeled and sliced thinly
  • 1-2 stalks diced celery
  • ½ cup chopped yellow bell pepper
  • ½ zucchini squash, cut into thin slices, halved
  • 2 cloves minced garlic
  • ½ cups dried pasta (bow-tie, penne or shells)
  • 1 can Italian white beans
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ¼ teaspoon paprika
  • ¼ teaspoon dried ground fennel seed
  • 1 tablespoon chopped fresh parsley (or ¼ tbsp. dried)
  • 1 tablespoon minced fresh basil (or ¼ tbsp. dried)
  • 3 cups water
  • 3 cups vegetable stock (low sodium)
  • A few fresh thyme sprigs or leaves (for garnish)
  • Freshly grated Parmesan or Romano cheese (for garnish)


  1. In a large stock pot or Dutch oven, heat olive oil and sauté onions, tomatoes, carrots, celery, bell pepper and zucchini over medium-high heat for 5 minutes. Add the minced garlic and sauté another 1-2 minutes.
  2. Add the pasta, white beans, salt and pepper to taste, paprika, fennel seed, chopped fresh herbs, water and vegetable stock; cover and simmer over medium-low for 30 to 40 minutes until cooked through and vegetables are tender. Add additional salt and pepper to taste, and extra stock or water to adjust desired consistency and thickness.
  3. Garnish with fresh thyme leaves and freshly grated cheese; serve with crusty Italian bread and a leafy green salad.


Feel free to substitute or add any veggies you like to the soup: Zucchini, Green Beans, Squash, Corn, Peas, etc.

Adjust thinness or thickness of soup by adding more or less broth and/or water to the soup while it cooks down.



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