Grandma's Classic Chicken Noodle Soup
The ultimate comfort food, this classic chicken noodle soup is made from scratch with a rich, flavorful broth, tender chicken, and hearty vegetables.
About This Soup Recipe
There is a universally understood language of love and care, and it often comes in the form of a steaming bowl of Grandma's Classic Chicken Noodle Soup. This is more than just a recipe; it's a hug in a bowl, a comforting cure-all, and a symbol of a grandmother's unwavering affection. The magic of this soup lies in its homemade goodness. Forget the canned stuff; this is the real deal, with a rich, golden broth that has been simmered for hours, coaxing every last bit of flavor from a whole chicken. The aroma alone is enough to soothe a weary soul. As the soup simmers, the house is filled with a fragrant promise of warmth and nourishment. Tender chunks of chicken, sweet carrots, celery, and onions, all swim in a flavorful broth with hearty egg noodles. Every spoonful is a taste of home, a reminder of simpler times and the comforting presence of a loved one. Whether you're feeling under the weather or just in need of a little comfort, this soul-warming soup is the answer. It's a recipe that has been passed down through generations, a testament to the enduring power of a simple, well-made meal.
Grandma's Classic Chicken Noodle Soup Ingredients
- 1 (3-4 lb) whole chicken
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth (or water)
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 oz egg noodles
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
How to Make Grandma's Classic Chicken Noodle Soup
- 1
Place the whole chicken in a large stockpot and cover with chicken broth or water. Add a halved onion, a few chunks of carrot and celery, and the bay leaf. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the chicken is cooked through and tender.
- 2
Remove the chicken from the pot and set aside to cool. Strain the broth into a large bowl or another pot, discarding the solids.
- 3
Once the chicken is cool enough to handle, remove the meat from the bones and shred or chop it. Discard the skin and bones.
- 4
In the same stockpot, heat a little oil or butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
- 5
Pour the strained broth back into the pot. Add the shredded chicken and thyme. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes.
- 6
Stir in the egg noodles and cook according to package directions, until tender.
- 7
Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley.
Chef's Tips
- For the richest flavor, make your own chicken stock using a whole chicken.
- Cook the noodles separately and add them to individual bowls just before serving to prevent them from getting mushy in the leftover soup.
- A squeeze of fresh lemon juice at the end will brighten all the flavors in the soup.
Nutrition Facts
350
Calories
30g
Protein
15g
Fat
25g
Carbs
Serving Suggestions
Serve the soup hot, in large bowls, with a side of crusty bread or crackers for dipping. It's a complete meal in itself, but a simple green salad would make a nice accompaniment. Garnish with fresh parsley for a pop of color and freshness.
Frequently Asked Questions
Recipe card
Grandma's Classic Chicken Noodle Soup
The ultimate comfort food, this classic chicken noodle soup is made from scratch with a rich, flavorful broth, tender chicken, and hearty vegetables.
Prep
30 min
Cook
150 min
Total
180 min
Servings
8-10 servings
Ingredients
- 1 (3-4 lb) whole chicken
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth (or water)
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 oz egg noodles
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the whole chicken in a large stockpot and cover with chicken broth or water. Add a halved onion, a few chunks of carrot and celery, and the bay leaf. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and set aside to cool. Strain the broth into a large bowl or another pot, discarding the solids.
- Once the chicken is cool enough to handle, remove the meat from the bones and shred or chop it. Discard the skin and bones.
- In the same stockpot, heat a little oil or butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Pour the strained broth back into the pot. Add the shredded chicken and thyme. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes.
- Stir in the egg noodles and cook according to package directions, until tender.
- Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley.
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