old fashioned chicken noodle recipe

Written ByJenny Smyth Posted on
old fashioned chicken noodle recipe
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The Best old fashioned chicken noodle recipe

I’ve been making old fashioned chicken noodle soup for my family for years, and it’s always a hit. It’s a classic comfort food dish that never fails to bring a smile to our faces. The recipe is simple yet flavorful, with tender chicken, soft noodles, and a rich broth that’s perfect for a chilly evening.

I love how this recipe has been passed down through generations of home cooks, each adding their own twist and secret ingredient to make it their own. My kids adore it when I serve it with some crusty bread or over egg noodles, and I appreciate how easy it is to customize with whatever vegetables we have on hand. The best part?

This recipe is not only delicious but also packed with nutrients, making it a great option for a quick weeknight dinner or a special occasion meal. I’ve served it at potlucks, picnics, and even as a sick-day remedy for my kids when they’re feeling under the weather. My family loves how versatile this recipe is – we can enjoy it as a main course, side dish, or even as a fun lunchbox treat.

As for me? I love how this recipe never fails to transport me back to my childhood, when my mom would lovingly prepare it for our family dinners. It’s more than just a meal – it’s a taste of nostalgia and love that warms the heart and satisfies the belly.

Whether you’re in the mood for something hearty and comforting or just looking for a reliable go-to recipe, this old fashioned chicken noodle soup is sure to become a favorite in your household too! My grandma used to tell me that the secret to any good chicken noodle soup lies in the slow-cooked broth – so don’t rush this process! Take your time and let those flavors meld together until they become one beautiful harmony of flavors.

Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup

4.9 from 1419 votes

A classic, comforting chicken noodle soup made from scratch with tender chicken, hearty vegetables, and homemade egg noodles in a rich, flavorful broth. This recipe brings back the taste of grandma’s kitchen with simple, wholesome ingredients.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Broth and Chicken

1 whole chicken (3-4 lbs), cut into pieces
2 carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, quartered
2 cloves garlic, smashed
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 cups water

For the Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk

For the Soup

2 tablespoons unsalted butter
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Place chicken pieces, chopped carrots, celery, quartered onion, smashed garlic, bay leaves, thyme, salt, and pepper in a large stockpot.
2Pour in 8 cups of water and bring to a boil over high heat.
3Once boiling, reduce heat to medium-low, cover, and simmer for about 1 hour, or until the chicken is cooked through and tender, and the broth is fragrant and golden.
4While the broth simmers, prepare the noodles.
5In a mixing bowl, whisk together 2 cups flour and 1/2 teaspoon salt.
6Make a well in the center and add 2 eggs and 1/4 cup milk.
7Stir with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
8Cover with plastic wrap and let rest for 20 minutes.
9After 1 hour, remove the chicken pieces from the broth using a slotted spoon and set aside to cool slightly.
10Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the vegetables and aromatics.
11Return the strained broth to the stockpot and keep warm over low heat.
12Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
13Set the shredded chicken aside.
14In a separate skillet, melt 2 tablespoons of butter over medium heat.
15Add the diced carrots, celery, and onion and cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
16On a lightly floured surface, roll out the rested noodle dough into a thin rectangle about 1/8 inch thick.
17Use a pizza cutter or sharp knife to cut the dough into 1/2-inch wide strips, then cut the strips into 2-inch long pieces.
18Gently separate the noodles and let them dry on a floured baking sheet for 10 minutes while you finish the soup.
19Add the sautéed vegetables and shredded chicken to the warm broth.
20Bring the soup to a gentle boil over medium-high heat, then drop in the fresh noodles.
21Reduce the heat to medium and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and cooked through.
22Stir in the fresh parsley, taste and adjust seasoning with salt and pepper if needed.
Serve hot.

🔧Equipment

Large stockpot (6-8 quart)
Mixing bowl
Rolling pin
Sharp knife
Cutting board
Slotted spoon
Measuring cups and spoons
Pizza cutter or sharp knife for noodles

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For an even richer flavor, you can roast the chicken pieces in a 400°F oven for 30 minutes before adding them to the pot. The noodles can be made ahead and dried completely, then stored in an airtight container for up to a week. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the simmering broth before adding the noodles.

Watch Video Of How Old Fashioned Chicken Noodle Soup Works

This old fashioned chicken noodle soup has been my go-to comfort food for years – not only because of its soothing taste but also because of its versatility in storage and reheating ideas. Once cooked, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months – perfect for meal prep or busy days when you need something quick yet nourishing.

For reheating ideas, try serving over egg noodles with some crusty bread on the side or as a dipper for crusty crackers. When serving at gatherings or potlucks, consider offering individual servings in cute mason jars or rustic ceramic bowls for added charm.

❓ Frequently Asked Questions About Old Fashioned Chicken Noodle Soup

Q: What type of noodles should I use?

For this old fashioned chicken noodle soup recipe, you can use either egg noodles or thin egg fettuccine – both work beautifully! If you prefer gluten-free options, feel free to substitute with rice noodles or zucchini noodles.

Q: Can I use boneless chicken breasts?

Sure thing! While bone-in chicken adds an extra layer of depth to the broth, boneless breasts will still yield tender results.

Q: How long do I need to cook the soup?

This old fashioned chicken noodle soup takes about 30 minutes on the stovetop – but feel free to simmer it all day in your slow cooker if you’d like!

Q: Can I add other vegetables besides carrots and celery?

Of course! Feel free to add diced potatoes, chopped bell peppers, sliced mushrooms – whatever suits your taste preferences!

Q: Can I make this recipe ahead of time?

Absolutely! You can prep all the ingredients ahead of time and refrigerate until ready to cook – then simply reheat on the stovetop or in your slow cooker.

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