Introduction
There’s nothing like a bowl of Grandma’s Chicken Noodle Soup to warm you up. It’s my go-to for cold days or when someone’s feeling sick. I remember my grandma stirring this pot with love. Now, I do the same for my kids.
The History Behind Grandma’s Chicken Noodle Soup
Chicken noodle soup has been around for ages. It started in ancient Greece, where chicken broth was known for healing. Over time, people added their own twists. My version sticks to grandma’s recipe but with a few updates.
Why You’ll Love This Recipe
This soup is easy to make and full of flavor. The chicken is tender, the noodles are soft, and the veggies are fresh. It’s quick for busy nights but good enough for special meals.
Perfect Occasions to Prepare It
Make this soup on cold nights, after playing outside, or when someone needs cheering up. It’s also great for Sunday dinners or using up holiday leftovers.
Ingredients
- 1 lb chicken
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Substitution Options
- Use gluten-free pasta if needed.
- Try vegetable broth for a vegetarian option.
- Swap parsley with cilantro or dill for a different taste.
Preparation
Step 1
Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until soft, about 5 minutes. Stir often to avoid burning. The smell will make your mouth water.
Step 2
Add chicken and pour in the broth. Bring it to a boil. Once it bubbles, lower the heat. Skim off foam for a cleaner broth.
Step 3
Simmer until the chicken is cooked, about 20 minutes. Remove it and shred with forks. Set aside while finishing the base.
Step 4
Add noodles, shredded chicken, parsley, salt, and pepper. Cook until noodles are tender, about 8-10 minutes. Taste and adjust seasoning.
Step 5
Serve hot, garnished with extra parsley if you like. Ladle into bowls and enjoy. Pair with crusty bread for a hearty meal.
Chef’s Tip
For more flavor, roast the chicken before adding it. Roasting adds richness to the soup.
Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
Per serving (about 1 cup):
Calories: 220 | Protein: 18g | Fat: 6g | Carbs: 22g | Fiber: 2g
Extra Information
Did you know? People call chicken noodle soup “Jewish penicillin” because it helps with colds and flu.
Necessary Tools
- Large pot
- Wooden spoon
- Knife and cutting board
- Tongs or forks for shredding chicken
Storage Instructions
Store leftovers in an airtight container in the fridge. It stays fresh for 3 days. Reheat gently on the stove. For longer storage, freeze portions in bags. Thaw overnight before reheating.
Freezing is great for meal prep. Label bags with the date. Cool the soup completely before freezing.
Tips and Tricks
- Toast spices lightly for better flavor.
- Use homemade broth for an authentic taste.
- Don’t overcook noodles—add them near the end.
Serving Suggestions
- Serve with garlic bread or rolls.
- Add grated Parmesan for extra flavor.
Healthier Alternatives for the Recipe
Looking to lighten up? Try these swaps:
- Whole wheat noodles: Adds fiber without losing texture.
- Low-sodium broth: Reduces salt without sacrificing taste.
- Zucchini noodles: A low-carb option.
- Turkey breast: Leaner than chicken thighs.
- Herb-infused oil: Adds depth without extra calories.
- Kale: Toss in greens for nutrients.
Common Mistakes to Avoid
Mistake 1: Overcooking the Noodles
Noodles get mushy if cooked too long. Add them near the end. Test one before serving.
Mistake 2: Skipping the Sauté Step
Sautéing builds flavor. Don’t skip it—it’s worth the effort.
Mistake 3: Using Too Much Salt
Broth can be salty. Taste before adding more. Start small and adjust later.
Mistake 4: Not Shredding the Chicken
Chunks of chicken aren’t as enjoyable as shredded pieces. Use forks to pull it apart.
Frequently Asked Questions
Can I use frozen vegetables?
Yes! Add them during the last 10 minutes of cooking.
How do I thicken the soup?
Mix cornstarch with water and stir it in. It thickens quickly.
Is this recipe kid-friendly?
Absolutely! Kids love the mild flavors. Adjust seasonings for them.
Can I make this vegan?
Sure! Use tofu, veggie broth, and plant-based pasta.
What herbs pair best with this soup?
Parsley, thyme, and rosemary work well. Try different combos.
How long does it stay fresh?
It lasts 3 days in the fridge. Freeze for up to 3 months.
Should I skim fat from the broth?
Skimming removes grease for a cleaner taste. Do it after boiling.
Can I double the recipe?
Yes! Double everything and use a bigger pot. Perfect for crowds.
Why is my soup too salty?
Check the broth’s sodium content. Use low-sodium options and taste before adding more salt.
What type of chicken works best?
Boneless, skinless breasts are easiest. Dark meat like thighs adds richness but needs trimming.
Conclusion
Grandma’s Chicken Noodle Soup brings people together. Whether for comfort, health, or nostalgia, it never fails. Share it with loved ones—it’s sure to become a family tradition.
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Tongs or forks for shredding chicken
- Measuring cups
Ingredients
- 1 lb chicken
- 2 cups egg noodles
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- ¼ cup fresh parsley, chopped
- to taste salt and pepper
Instructions
- Heat some oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and chopped celery. Cook until softened, about 5 minutes.
- Add the chicken to the pot and pour in the chicken broth. Bring it to a boil. Reduce the heat once boiling begins.
- Simmer the soup until the chicken is fully cooked, around 20 minutes.
- Remove the chicken and shred it using two forks. Stir in the egg noodles, shredded chicken, parsley, salt, and pepper. Let it cook until the noodles are tender, about 8-10 minutes.
- Serve hot, garnished with extra parsley if desired.