Grandma’s chicken noodle soup recipe is the perfect antidote to whatever ails you.
Loaded with egg noodles and veggies swimming in a delicious broth, it’s a classic dish everyone adores.
Something about the combo of tender chicken and noodles with hearty veggies is so comforting.
And this recipe tastes like something straight out of your grandma’s kitchen.
There are no gimmicks and no fancy cooking methods. It’s just chicken noodle soup at its finest.
Grandma’s Chicken Noodle Soup Recipe
We all know that chicken noodle soup is a nutritional powerhouse.
The chicken provides a good dose of protein, it’s easy to digest, and the soup base helps keep you hydrated.
And this recipe for grandma’s chicken noodle soup checks all the comfort food boxes.
It pairs tender chicken, chewy noodles, and a boatload of veggies that soothe your spirit. Plus, it will help you reach the other side of the cold or flu!
Grandma knows what she’s doing!
Ingredients
A few pantry staples are all you need for this fantastic recipe.
- Wide egg noodles. They’re a must in chicken noodle soup! Wide egg noodles will help soak up all that tasty broth for the ultimate flavor.
- Cooked chicken meat. Any chicken will do in this recipe. You can use leftover chicken or rotisserie chicken.
- Vegetable oil. Adding oil to your noodle water will prevent the noodles from sticking together.
- Chicken broth. Chicken broth helps develop the flavors of this soup for an intense burst of chicken flavors. Chicken stock is always best, but if you don’t have any on hand, you can substitute vegetable broth.
- Salt. Always taste as you go. Your chicken stock might be a little salty, so you might not need a lot of extra salt. Too much sodium can dehydrate you. And that’s the last thing you want when you’re sick.
- Poultry seasoning. Poultry seasoning is a chicken noodle soup cheat code. It delivers a ton of flavor without digging through your spice rack.
- Celery. Love it or hate it, celery adds a beautiful earthy flavor to this recipe. If you dislike the texture of celery, you can chop it into tiny pieces.
- Onion. Yello onions are perfect for chicken noodle soup. They cook down well and add a delicate sweetness.
- Cornstarch. A little dash of cornstarch will help make the broth less watery and more thick and filling.
How to Make Grandma’s Chicken Noodle Soup
Bust out that giant stock pot. You’ll need it. Here’s a quick rundown on how to make grandma’s chicken noodle soup.
1. Cook your noodles. Bring a large stock pot to a rolling boil, and add the noodles and oil. Cook them according to the directions on the packaging, around 8 minutes. Drain the noodles, and set them aside.
2. Make the soup. Add the broth, salt, and poultry seasoning in a large stock pot. Set the heat to high, and bring it to a boil. Once it’s boiling, add the celery and onion, and reduce the heat to low. Simmer the veggies until they’re soft for about 15 minutes.
3. Thicken the soup. Add the cornstarch and water to a small bowl and stir until it’s dissolved. Add it to the soup base.
4. Add all the ingredients. Combine the chicken and noodles and heat them until they’re warmed through. Ladle the soup into bowls, and enjoy!
Tips for the Best Chicken Noodle Soup
Here are a few quick tips to ensure your chicken noodle soup is on par with grandma’s.
- Keep your veggies crispy. If you like a little extra vegetable crunch, chop them into larger pieces. Larger chopped veggies will retain their crispiness, even after soaking in soup.
- Use bone-in chicken. When soaked in soup, chicken with the bone adds an extra flavor boost. Just be sure you remove all the bones before serving!
- Always save the noodles for last. This is, hands down, the most crucial step. If you don’t wait until the end to add noodles, they’ll become mushy.
- Use a Dutch oven. Dutch ovens make a big difference when making soup. Their thick walls help to retain heat and moisture, which creates a more flavorful soup.
Variations
Want to one-up grandma? Check out some fantastic variations to make your chicken noodle soup even better!
- Add more veggies. There’s no rule that chicken noodle soup only has celery and onion. You can add whatever veggies you like, from carrots to spinach. Plus, more veggies boost the nutritional value!
- Make it creamy. Add heavy cream for a creamy chicken noodle soup (think decadent potato soup). Add 2 to 4 tablespoons of heavy cream or half and half before adding the chicken.
- Bring on the umami flavors. For an Asian twist on an American classic, add a drizzle of sesame oil and fish sauce. It tastes amazing!
- Add fresh or dried herbs. The poultry seasoning adds a lot of flavors, but you can take it over the top with herbs. Fresh or dried herbs work great in this recipe. For more flavor, add dried parsley, oregano, or Italian seasoning.
What to Serve with Chicken Noodle Soup
Wondering what to serve with this chicken noodle soup? Check out some of these classic side dishes.
- Cornbread. Sweet cornbread and savory chicken noodle soup are a heavenly match. And you can whip up this amazingly moist cornbread while your soup cooks on the stovetop.
- Grilled Cheese. Is there anything better than drinking grilled cheese in soup? It’s so gooey and cheesy, and it comes together in a snap.
- Texas Roadhouse rolls. These rolls are like pillowy, yeasty clouds. And they’re perfect with this chicken noodle soup. They take a few extra steps, but trust me, they’re worth the effort.
- Crackers. Saltine crackers and chicken noodle soup scream ‘sick day.’ Saltine crackers are easy to digest and perfect when you’re sick. Plus, they add a salty something extra to this fantastic soup.
Storing, Freezing, & Make-Ahead Tips
Grandma’s chicken noodle soup makes a giant pot, so there will be leftovers! And that’s okay because these leftovers reheat (and freeze!) incredibly well.
Allow the soup to cool, and place it in an air-tight container in the fridge. Leftovers will stay fresh in the refrigerator for up to 4 days.
You can also freeze this soup, and it will keep for up to 3 months. However, there is one thing to keep in mind when freezing. The soup and chicken freeze like a dream, but the noodles? Not so much.
Be sure that you freeze only the soup sans the noodles. When you’re ready to reheat it, whip up a new batch of noodles.
You can also make this soup beforehand, but just ensure you keep the noodles separate. When you are ready to serve it, add them.
Grandma’s Chicken Noodle Soup Recipe (Homemade From Scratch)
12
servings15
minutes30
minutes147
kcalGrandma’s chicken noodle soup recipe is comfort food at its best. Whip up a pot today for everyone to enjoy!
Ingredients
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 teaspoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Instructions
- Bring the water to a rolling boil in a large stock pot. Add the oil and egg noodles and cook them according to the directions on the package. Drain into cool water, and set aside.
- Add the chicken stock, salt, and poultry seasoning to a heavy pot and bring it up to a boil. Once it’s boiling, add the chopped celery and onion. Cook them until softened, around 15 minutes.
- Place the cornstarch and water in a small dish, and stir until combined. Add the cornstarch slurry to the soup base, and stir it until it’s slightly thickened.
- Add the chicken and noodles to the soup, and cook it under low heat until it’s warmed, for 2-3 minutes.
- Ladle it into bowls and dig in!
