Nothing warms the heart like Grandma’s Chicken Noodle Soup! It’s a cozy mix of tender chicken, hearty noodles, and fresh veggies simmered together in a flavorful broth.
This soup is made with love and just the right spices, making it feel like a warm hug on a chilly day. I love having it with a crusty piece of bread for dipping—pure comfort!
Key Ingredients & Substitutions
Chicken: I recommend using a whole chicken for the best flavor. You can also use bone-in breasts or thighs if that’s what you have on hand. If you’re short on time, rotisserie chicken is a great shortcut!
Broth: If you want richer flavor, use low-sodium chicken broth instead of water. You can also use homemade broth if you have it, or vegetable broth for a lighter option.
Noodles: Egg noodles add a nice texture, but you could substitute with any pasta you have, like fusilli or even rice. Just adjust cooking time as needed if you use a different kind of noodle.
Veggies: Carrots and celery are classic in chicken soup. Feel free to add others like peas or green beans for extra flavor and nutrition!
What’s the Best Way to Shred Chicken for Soup?
Shredding chicken is simple and can enhance the soup’s texture. Here’s how you can do it:
- Once the chicken has cooled, place it on a plate or cutting board.
- Use two forks to pull the chicken apart into bite-sized pieces. This method helps keep the chicken tender and shreddy.
- Discard the bones and skin. You want just the juicy meat for your soup!
Shredded chicken blends perfectly with the broth and noodles, making every spoonful enjoyable!
How Do I Get Clear Broth Without Any Impurities?
To ensure a clear and delicious broth:
- After boiling the chicken, skim off any foam or impurities that rise to the surface. This step helps remove any unwanted flavors.
- Straining the broth through a fine sieve after removing the chicken is also key. This will give you a clean base for your soup.
- This little effort results in a beautiful, clear broth that showcases the chicken and vegetables beautifully.
Grandma’s Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds) or 2-3 pounds bone-in chicken breasts or thighs
- 10 cups water or low-sodium chicken broth
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups egg noodles (or wide egg noodles)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon dried thyme
- Optional: 1 bay leaf
How Much Time Will You Need?
This hearty soup requires about 15 minutes of preparation time, plus 45-60 minutes of cooking time to ensure the chicken is tender and the flavors meld together beautifully. You’ll have a warm, comforting bowl of soup ready in about an hour to an hour and a half.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large pot, place the whole chicken or chicken pieces and cover with the water or broth. Turn on the heat and bring it to a boil, then lower the heat to let it simmer gently. This simmering process helps develop the flavors!
2. Skim Off the Impurities:
While the chicken cooks, you might see some foam or impurities floating on the surface. Take a spoon and skim them off. This will give you a clearer, more flavorful broth. If you’re using a bay leaf, add it now along with a pinch of salt.
3. Cook the Chicken:
Let the chicken simmer for about 45-60 minutes, or until it’s cooked through and tender. The aroma will start filling your kitchen—so comforting!
4. Strain the Broth:
Once the chicken is done, remove it from the pot and set it aside to cool a bit. Strain the broth through a fine sieve to remove any solids, then return the clear broth back to the pot. You’re doing great!
5. Shred the Chicken:
When the chicken is cool enough to handle, shred the meat using two forks. Discard the bones and skin. This shredded chicken will make your soup hearty and satisfying!
6. Add the Vegetables:
Add the sliced carrots, celery, chopped onion, and minced garlic to the pot with the strained broth. Cook over medium heat for about 10-15 minutes until the vegetables are tender and flavorful.
7. Cook the Noodles:
Now it’s time to add in the egg noodles. Cook them according to the package instructions, usually around 6-8 minutes, until they are nice and tender.
8. Combine Everything:
Stir in the shredded chicken along with the parsley, thyme, salt, and pepper. Give it a good stir and taste it; add more seasoning if needed to get it just right!
9. Serve and Enjoy:
Before serving, don’t forget to remove the bay leaf if you used one. Serve the soup hot with some crusty bread on the side—a perfect pairing! Enjoy each spoonful of your homemade creation!
This delicious chicken noodle soup is a true comfort dish. With rich broth, tender chicken, and perfectly cooked noodles and vegetables, it’s just like Grandma used to make. Happy cooking and enjoy your warm soup!
Can I Use Pre-Cooked Chicken for This Soup?
Absolutely! If you have leftover rotisserie chicken or any pre-cooked chicken, simply shred it and add it to the broth along with the vegetables. Just simmer the broth with the veggies to let the flavors meld before stirring in the chicken.
Can I Freeze Leftover Chicken Noodle Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove, adding a little broth or water if it’s too thick.
What Can I Use Instead of Egg Noodles?
If you don’t have egg noodles, you can substitute with any pasta you prefer, such as rotini, fusilli, or even rice! Adjust the cooking time accordingly and make sure to add the pasta towards the end of the cooking process to avoid overcooking.
How Do I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of broth or water if needed to thin it out and refresh the flavors.
