You lost me at turnips and parsnips.

I've made my own, a zillion times. I do love it. Chicken and rice soup too.

Ricky, it looks good! I've also made my fair share of chicken soup. DH likes it with noodles. It's definitely soup weather here in Southern CA right now. A little unusual for this time of year.

No celery?

I would also add peas at the last minute.

I use Bubbe's method...( remembr Renee Asher?)...with a few variations....I use chicken wings because of the large amount of collagen they contain....and fill in with whatever other miscellaneous pieces I have in the freezer from boning out a chicken or whatever. I usually make 8 quarts.
Put the chicken in your pot....add 2 or 3 smashed cloves of garlic, no need to peel, just smash with your chef's knife...a yellow onion washed and quartered skin and all, 2 or 3 carrots, washed and cut into big chunks, most of the leaves from a bunch of celery, a parsnip, washed and roughly cut up, a sweet potato, a small one washed and cut into chunks, half a lemon, and the stems from a bunch of parsley. And about 1 1/2 Tablespoons of salt and about 1 teaspoon of black pepper corns.
Cover all with cold water and put on to simmer for easily 8 hours, adding more water as it boils away.
When cool enough to handle strain into another pot using a colander and pressing hard on the solids.....and discard the solids ( I usually scrounge for some of the meat, enough for a doggie meal or a sandwich for me)
If you want a really clear broth, strain again through several thickness of cheese cloth, but at this stage I usually simply add vegetables and noodles or matzoa balls....and freeze some for later.
Skim the fat, or not.....a lot of the grease will end up in the solids and mushy vegetables that you throw away.

There are many variations on the chicken soup recipe, but the one I've always shied away from is where you put noodles or any kind of pasta in the pot. Noodles were always cooked separately and then the soup was poured over them in the individual serving bowls. The only exception were matzo balls. Those were ALWAYS cooked in the soup.

My generic chicken soup begins with the whole bird being simmered for hours with onion, celery and bay leaf. When it is falling apart, it is removed to cool and the meat cut into bite size pieces. Next in goes the carrot, S&P, parsley and garlic. When adding the meat back in, I add egg noodles. ( sometimes cheese tortellini instead...but gently simmer that ) I often top it with grated parmesan/asiago. I like it thick....nearly a stew.

Elizabeth, I've added cheese tortellini to both chicken soup and minestrone. Love it. :-)

Well, I'm done with dinner and the soup was up to snuff. I made a small pot of bowtie noodles and ate two enormous bowls of homemade chicken noodle soup. Had a mint chocolate Colorado cookie for dessert and now I'm off to watch "Boston Legal". Full joy!

fawnridge, I use essentially the same ingredients as you, except no garlic. I also use dill and parsley, but my order of operations differ.

I submerge my various chicken pieces in water, nothing else, and bring to a boil, then simmer for at least an hour. I skim and add all my veggies, with the dill and parsley in cheesecloth, salt and pepper as desired, then continue to simmer for at least another hour. I remove the chicken pieces and add the matzoh balls.

I’m sure I’ve made at least 500 pots of soup and multi thousands of matzoh balls. I make the matzoh balls medium size and everyone eats at least 3 when I make a family dinner.

I do chicken soup, and turkey soup too, throw the carcass in a big pot and let it simmer several hours. I like to store the broth as ice cubes, and then store the cubes in a zip bag. I have a spare set of ice cube trays just for this purpose. Plenty of flavor with various added herbs and spices. Love, love, love parsnips ...

Although I like it, the only time I make chicken soup is after I've made a roasted chicken. I always roast the herb-coated chicken on a bed of cooked white and wild rice (there's a good packaged one out there by Vigo) with just enough sherry in the bottom of the pan to keep it from burning/sticking. So after we've had that I pull off any meat that's left on the carcass and save that along with any rice that's left, then the next day I simmer the carcass in just enough water to cover for at least a couple of hours. Cool and strain, then add the leftover chicken and rice and simmer another 30 minutes, add any kind of vegetable to it if you want such as some peas or spinach, etc., and check for salt.

I make a couple soups year round, but chicken soup only seems to get made in the cooler months. I've always used the carcass from a roasted chicken. These days it's the one from Costco. Sometimes I'll toss in my freezer stash of wing tips. A couple hours simmering in water makes a tasty broth. Strain then let it chill for a few hours before skimming the fat.

To make the soup I sauté chopped celery, carrots, onions, and a minced serrano pepper (freezer stash) in butter. Add broth and fresh thyme. Add noodles. Last few minutes toss in chicken to heat.

I made chicken stock a couple of months ago and it was just slightly flavoured water. I obviously put too much water in the pot. I saved all my chicken bones from breasts, thighs and drumsticks and a roasted carcass. Added carrot, onion, peppercorns etc. So disappointed. I think I'll keep buying the Kirkland brand organic broth, it's real tasty.

The kind that I grew up with had home-made egg noodles hand rolled by Bubbe's poor arthritic hands. I have made home-made noodles in my youth. I don't know if I will ever have the time to make them again, since I don't know whether I might just still have to be working for pay outside the home when I get to be Bubbe's age and have arthritic hands. So far just my toes are affected . . .

My mom made her own noodles too. Someone told me the frozen egg noodles were a good substitute. We didn't care for them. I use the Amish egg noodles.

my mom made home made noodles when I was growing up and I did the same until maybe 20 yrs ago. now I use Reams frozen noodles. they are very close to the home made ones. they're also much easier for me to use and have on hand when I want to make chicken noodle soup.

I still make my own noodles, but usually I don't have time to properly "dry" them, I just roll them out, cut them up and dump them into the soup pot. It's still good, although Grandma would shake her head and cluck in disapproval if she saw me doing that. She definitely taught me better, LOL, but not well enough, apparently!

desertsteph, my daughters both liked the Reame's frozen noodles too, I thought they were a little too thick, and so always had to taste to be sure they were done to the center.

Annie

LindaC I remember Bubbe.

catticusmockingbird, those 4.99 Costco chickens make amazingly good broth. I try to stay ahead of my soup and have condensed broth in the freezer (or canned if I run out of space). I cook my carcasses and random bones with celery, onion and maybe some thyme and a bay leaf. ...in the Instant Pot in the summer and on the back of the cookstove in the winter. We've been into spaetzle in our chicken soup lately...with onion, celery, carrots, broth, chicken. DH makes a mean GF spaetzle.