There’s something incredibly comforting about a warm bowl of homemade chicken soup, especially when it’s the kind of soup that carries a sense of tradition, love, and care in every bite. Mama Mandola’s Chicken Soup is one of those timeless recipes that takes you right back to the roots of comforting family meals. It’s the kind of soup that feels like a hug in a bowl. From the savory depth of perfectly cooked chicken to the mix of vegetables, herbs, and spices, this soup is both nourishing and soul-satisfying.
This recipe has been passed down through generations, and it’s been perfected over time, bringing together simple ingredients in a way that makes every spoonful an experience. Whether you’re feeling a bit under the weather, craving a meal that reminds you of home, or just wanting to indulge in something hearty and wholesome, Mama Mandola’s Chicken Soup is the ultimate go-to.
Now, let’s dive into the recipe itself and break down all the steps, ingredients, tips, and even variations so you can make it your own.
Mama Mandola’s Chicken Soup Recipe
This version of Mama Mandola’s chicken soup is both straightforward and a little special. What makes it stand out is the combination of chicken that’s tender and juicy, the vegetables that bring in a variety of flavors, and the seasonings that tie everything together. We’re talking about the kind of chicken soup you’ll make again and again, with just a touch of nostalgia.
Here’s the recipe you’ll want to follow:
Ingredients Needed
- 1 whole chicken (about 4-5 lbs) – This is your soup’s star. Using a whole chicken ensures the broth is rich and full of flavor.
- 10 cups of water – For the base of your soup.
- 2 medium onions, chopped – These add sweetness and depth.
- 3 large carrots, peeled and sliced – Carrots lend both color and natural sweetness to balance the savory elements.
- 3 celery stalks, chopped – Celery adds a wonderful earthy flavor.
- 3 garlic cloves, minced – Garlic is a key player, offering depth and warmth.
- 1 bay leaf – For that extra layer of aromatic goodness.
- 2 teaspoons salt – You’ll want to season generously, but always taste and adjust.
- 1 teaspoon pepper – Freshly cracked for the best flavor.
- 1 teaspoon thyme – Dried thyme or fresh works wonders here.
- 1 teaspoon parsley – Fresh parsley adds brightness.
- 1-2 cups egg noodles or rice – A choice for your carb element, depending on your preference.
- Juice of 1 lemon – For a little zing and balance.
- Optional: Fresh parsley or dill for garnish – A little sprinkle on top adds a fresh touch.
Cooking Instructions
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Prepare The Chicken
- Start by rinsing the whole chicken under cold water. Remove any leftover feathers or giblets.
- Place the chicken in a large pot (it should fit comfortably with room for the water and vegetables).
- Add about 10 cups of water, making sure the chicken is fully submerged.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, skimming any foam or impurities that rise to the surface. Let it simmer for 1.5 to 2 hours, or until the chicken is cooked through and tender.
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Add Vegetables
- Once the chicken is fully cooked, add the chopped onions, carrots, celery, garlic, bay leaf, salt, pepper, thyme, and parsley.
- Continue to simmer for another 30 minutes, allowing the flavors to meld together.
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Shred The Chicken
- Remove the chicken from the pot and let it cool for a few minutes. Once it’s cool enough to handle, shred the meat off the bones and return the chicken to the pot. Discard the bones and skin.
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Final Touches
- Add the lemon juice to the soup, stirring it in to brighten the flavor.
- If you’re adding noodles or rice, now’s the time to stir them in and cook according to the package directions.
- Taste and adjust seasoning if needed. If you want a richer flavor, a pinch more salt or a few more sprigs of thyme can do the trick.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley or dill. Serve hot with a side of crusty bread.
Ingredient Insights
Each ingredient in Mama Mandola’s Chicken Soup serves a purpose, enhancing both the flavor and the nutritional value of the dish. Let’s break down some of these:
- Whole Chicken: Using a whole chicken means you’re getting a more flavorful broth. The bones release collagen, which makes the broth rich and silky. Plus, the meat is shredded back into the soup, giving it that hearty texture.
- Vegetables: The classic combo of carrots, celery, and onions, often called a mirepoix, forms the backbone of many soups. These vegetables release natural sugars as they cook, balancing out the savory chicken flavors.
- Garlic and Herbs: Garlic adds a robust depth of flavor, while thyme and bay leaf contribute a subtle herbal note. The parsley at the end lifts the whole soup with its fresh, grassy flavor.
- Lemon Juice: It’s a small addition, but lemon juice gives the soup a pop of brightness that cuts through the richness of the chicken and broth.
Expert Tips
- Broth Flavor: If you have time, roast the chicken before simmering it for an even richer, deeper flavor. Simply season the chicken with olive oil, salt, and pepper, then roast at 375°F for about 45 minutes before adding it to the pot.
- Skim the Foam: As the chicken simmers, you’ll notice some impurities float to the surface. Skimming them off creates a clearer, more refined broth.
- Noodles vs. Rice: If you prefer noodles, add them in the last 15 minutes of cooking so they don’t overcook. If using rice, make sure to cook it separately, as it can absorb too much liquid if left in the soup for too long.
- Make It Ahead: This soup tastes even better the next day once all the flavors have had time to meld together. It’s a great make-ahead option for meal prep or larger gatherings.
Recipe Variations
While this version is a classic, there are plenty of ways to make this soup your own:
- Spicy Chicken Soup: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
- Herb Variations: Feel free to experiment with herbs like rosemary, oregano, or even basil for a different flavor profile.
- Vegetable Add-ins: You can swap out the carrots and celery for other vegetables like parsnips, zucchini, or corn, depending on your preference.
- Chicken & Rice Soup: Instead of egg noodles, use brown rice or wild rice for a heartier version.
- Creamy Chicken Soup: For a creamy twist, add a splash of heavy cream at the end of cooking or blend a portion of the soup for a creamier texture.
Final Words
Mama Mandola’s Chicken Soup is more than just a recipe; it’s a reminder of the comfort food that ties us to our roots. It’s versatile, wholesome, and incredibly soothing, making it a perfect meal for any occasion, whether you’re seeking comfort, a quick weeknight dinner, or a dish to impress your guests. The beauty of this recipe lies in its simplicity-simple ingredients, simply prepared, but with a taste that feels anything but simple.
FAQs
What Are The Main Ingredients In Mama Mandola’s Chicken Soup?
The main ingredients in Mama Mandola’s Chicken Soup include chicken, carrots, celery, onions, garlic, chicken broth, egg noodles, and various seasonings such as salt, pepper, and herbs like parsley and thyme.
How Long Does It Take To Make Mama Mandola’s Chicken Soup?
The total preparation and cooking time for Mama Mandola’s Chicken Soup is around 1 hour, including the time needed to cook the chicken and vegetables.
Can I Use Store-bought Chicken Broth For This Soup?
Yes, you can use store-bought chicken broth, though homemade broth will give the soup a richer flavor. If using store-bought, try to select a high-quality, low-sodium variety to control the seasoning.
Is It Necessary To Use Egg Noodles In Mama Mandola’s Chicken Soup?
While egg noodles are traditional in the recipe, you can substitute them with other types of pasta such as rotini, ditalini, or even rice if preferred. However, egg noodles contribute to the authentic texture and flavor.
How Can I Make Mama Mandola’s Chicken Soup Gluten-free?
To make the soup gluten-free, substitute the egg noodles with gluten-free pasta or rice. Additionally, check the chicken broth for any added gluten and opt for a gluten-free variety.
Can I Make Mama Mandola’s Chicken Soup Ahead Of Time?
Yes, you can make the soup ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld. Store the soup in an airtight container in the refrigerator for up to 3-4 days.
What Kind Of Chicken Should I Use For Mama Mandola’s Chicken Soup?
You can use bone-in, skinless chicken breasts or thighs for the soup. The bone helps to add flavor to the broth, but if you prefer boneless chicken, you can use it as well.
Can I Freeze Mama Mandola’s Chicken Soup?
Yes, you can freeze the soup. However, keep in mind that the pasta may become mushy upon reheating. For best results, freeze the soup without the noodles and add freshly cooked noodles when you reheat it.
What Seasonings Are Used In Mama Mandola’s Chicken Soup?
The seasoning for Mama Mandola’s Chicken Soup includes salt, pepper, garlic, thyme, and parsley. Some variations may include bay leaves or a small amount of lemon juice for added freshness.
Can I Make Mama Mandola’s Chicken Soup In A Slow Cooker?
Yes, you can make the soup in a slow cooker. Simply add all the ingredients (except for the noodles) to the slow cooker and cook on low for 6-8 hours. Add the noodles during the last 30 minutes of cooking to prevent them from becoming too soft.