grandma’s chicken noodle soup recipe

Written ByJenny Smyth Posted on
grandma's chicken noodle soup recipe
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The Best grandma’s chicken noodle soup recipe

I’m so excited to share with you my grandma’s chicken noodle soup recipe, a family favorite that’s been passed down for generations. This comforting dish is more than just a meal, it’s a tradition that brings us all together. The moment the aroma of simmering chicken and vegetables fills the air, everyone knows it’s time for a family gathering. I remember as a kid, coming home from school and being greeted by the warm, inviting scent of this soup.

It was always a sign that something special was happening, and we’d all gather around the table to enjoy this delicious meal together. As I grew older, I began to appreciate the love and care that goes into making this soup. My grandma would spend hours in the kitchen, carefully chopping vegetables, simmering broth, and seasoning the dish with just the right amount of herbs and spices. It was never just about throwing together some ingredients and calling it a day – no, this was an art form.

She’d always say that cooking is not just about nourishing our bodies, but also about nourishing our souls. One of the things I love most about this recipe is how easy it is to make. With just a few simple ingredients and some basic cooking techniques, anyone can create this hearty soup. And yet, despite its simplicity, it’s still a dish that impresses everyone who tries it.

I’ve served it at countless family gatherings and potlucks, and it never fails to be a hit. But what really sets this recipe apart is its health benefits. The combination of lean protein from the chicken, complex carbohydrates from the noodles, and vitamins and minerals from the vegetables makes this soup a nutritious choice for any mealtime. Plus, with its low-fat content and ease of digestion, it’s perfect for families with young children or for anyone looking for a comforting meal without feeling too guilty.

Over time, I’ve tweaked my grandma’s original recipe to suit our modern tastes and dietary needs. But one thing remains unchanged: the love and care that goes into making this soup. I’m so grateful to have this recipe in my life – not just because it’s delicious (although let’s be real…) , but because it reminds me of where I come from and the values that my family has always held dear: love, hard work, and taking care of one another.

Grandma's Chicken Noodle Soup

Grandma’s Chicken Noodle Soup

4.6 from 1286 votes

A comforting and hearty chicken noodle soup made from scratch, just like grandma used to make. This recipe features tender chicken, homemade egg noodles, and a rich, flavorful broth.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Broth

1 whole chicken (about 3-4 pounds), rinsed
2 large carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 large onion, quartered
3 cloves garlic, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
8 cups water

For the Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup water (or more as needed)

For the Soup

2 tablespoons unsalted butter
2 large carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place the whole chicken in a large stockpot.
2Add the carrot chunks, celery chunks, quartered onion, smashed garlic, bay leaves, peppercorns, and salt.
3Pour in 8 cups of water, ensuring the chicken is mostly submerged.
4Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, until the chicken is cooked through and tender, and the broth is fragrant.
5While the broth simmers, prepare the noodles.
6In a mixing bowl, combine the flour and salt.
7Make a well in the center and add the beaten eggs and 1/4 cup water.
8Mix with a fork until a dough forms, adding more water a tablespoon at a time if needed.
9Turn the dough onto a floured surface and knead for about 5 minutes until smooth.
10Cover with plastic wrap and let rest for 20 minutes.
11After the chicken is cooked, carefully remove it from the pot using a slotted spoon and place it on a cutting board.
12Let it cool slightly, then shred the meat, discarding the skin and bones.
13Strain the broth through a fine-mesh strainer into a large bowl, discarding the vegetables and aromatics.
14Set the broth aside.
15In the same stockpot, melt the butter over medium heat.
16Add the diced carrots, celery, and onion.
17Cook, stirring occasionally, for 5 to 7 minutes until the vegetables begin to soften.
18Sprinkle with dried thyme and parsley, and cook for 1 more minute until fragrant.
19Pour the reserved broth back into the pot with the vegetables.
20Bring to a boil over high heat.
21Meanwhile, roll out the rested noodle dough on a floured surface to about 1/8-inch thickness.
22Using a sharp knife, cut the dough into thin strips, about 1/4-inch wide and 2 inches long.
23Once the broth is boiling, drop the noodles into the pot.
24Reduce the heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and cooked through.
25The soup will thicken slightly as the noodles cook.
26Add the shredded chicken back to the pot.
27Season with salt and black pepper to taste.
28Simmer for 2 to 3 minutes to heat the chicken through.
29Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large stockpot (at least 6 quarts)
Mixing bowl
Rolling pin
Knife and cutting board
Slotted spoon
Fine-mesh strainer
Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: For a richer broth, roast the chicken in a 400°F oven for 30 minutes before simmering. You can also add a parsnip or turnip to the broth for extra flavor. The noodles can be made ahead and dried for later use.

Watch Video Of How Grandma’s Chicken Noodle Soup Works

When it comes to storing this soup, I always let it cool completely before putting it in airtight containers. It keeps well in the fridge for up to 4 days, and the flavors actually get better overnight.

To reheat, I simply warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened too much. I avoid using the microwave because it can make the noodles unevenly hot.

For serving, I like to pair this soup with crusty bread or a simple side salad. It also works wonderfully as a starter for a larger meal, like a Sunday dinner with roasted chicken or a cozy holiday gathering.

This recipe is always a good idea because it is versatile, comforting, and loved by everyone. Whether you are feeding a crowd or just your family, this soup brings warmth and satisfaction to the table every time.

❓ Frequently Asked Questions About Grandma’s Chicken Noodle Soup

Q: What type of chicken is best used in this recipe?

For grandma’s chicken noodle soup recipe, we prefer to use boneless skinless chicken breast or thighs. You can also use leftover roasted chicken if you have some on hand.

Q: Can I substitute different types of noodles?

Sure! While traditional egg noodles are classic in this recipe, you can also use other types like rice noodles or zucchini noodles for a low-carb option.

Q: What if I don’t have any fresh herbs like thyme or rosemary?

No worries! You can omit them or substitute with dried herbs if you don’t have access to fresh ones.

Q: How long does this soup keep in the fridge?

This soup will keep for 3-5 days in an airtight container in the fridge. You can store it at room temperature for up to 2 hours before refrigerating.

Q: Can I freeze this soup?

Yes! This soup freezes beautifully. Simply let it cool completely before transferring it to an airtight container or freezer bag.

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