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Grandma’s Chicken Noodle Soup Recipe

Grandma’s Chicken Noodle Soup Recipe: A Bowl of Comfort

A heartwarming Grandma's Chicken Noodle Soup Recipe that brings comfort with every spoonful.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and prevents sticking; vegetable oil can be used as a substitute.
  • 1 medium Onion, diced Provides foundational flavor; shallots work well for a milder taste.
  • 3 cloves Garlic, minced Enhances flavor depth; adjust based on your preference for garlic.
  • 2 medium Carrots, sliced Adds sweetness and color; parsnips can be a tasty alternative.
  • 4 sprigs Thyme Offers an aromatic herbal note; dried thyme is a great substitute if needed.
  • 2 quarts Chicken Stock Serves as the soup base, enriching the overall flavor; choose homemade or store-bought.
For the Noodles and Chicken
  • 8 ounces Egg Noodles, dried wide Provides substance and heartiness; use gluten-free noodles as needed.
  • 2 cups Cooked Chicken, shredded Adds protein and warmth; rotisserie chicken is a convenient option.
For Seasoning and Garnish
  • Kosher Salt Essential seasoning to elevate flavors; adjust to taste.
  • Freshly Ground Black Pepper Essential seasoning to elevate flavors; adjust to taste.
  • 1 small bunch Parsley, finely chopped Adds freshness and a pop of color upon serving; optional but highly recommended.

Equipment

  • soup pot

Method
 

Step‑by‑Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 2 sliced carrots. Sauté for about 6 minutes until the vegetables soften.
  2. Pour in 2 quarts of chicken stock, stir to combine well. Increase heat and bring to a gentle boil. Reduce heat to a simmer.
  3. Add 8 ounces of dried wide egg noodles to the simmering broth. Stir gently and let cook for about 5 minutes until plump and tender.
  4. Stir in 2 cups of shredded cooked chicken and simmer for an additional 2-3 minutes until heated through.
  5. Season with kosher salt and freshly ground black pepper to taste. Stir in a handful of finely chopped parsley and serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently and add a splash of stock or water if needed.

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