Grandma's Homemade Chicken Noodle Soup
Recipe type: soup
Serves: Serves 6
  • 2 large chicken breast (bone-in)
  • 2 carrots (unpeeled)
  • 2 celery stalks
  • ½ white onion
  • 2-3 sprigs of fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • salt, few dashes
  • poultry seasoning, few dashes
  • 2-3 low sodium bouillon cubes
  • Seasonings (salt, pepper, thyme, dried parsley)
  • 2 carrots (peeled & diced)
  • 2 celery stalks (diced)
  • ¼ of white onion (diced)
  • 2 cups of egg noodles
  • butter (for sauteing vegetables)
  1. In a large pot add chicken breasts, carrots, celery, onions, & parsley.
  2. Cover with water and add in seasonings
  3. Bring to a boil and then reduce heat, cover and simmer for 1 hour.
  4. Skim off any foam that rises to the top.
  5. When the stock is done remove chicken.
  6. Let chicken cool and then shred. Set aside.
  7. Strain the stock into a bowl and then transport it back into the pot and place it on the range.
  8. Add bouillon cubes and allow them to completely dissolve by bringing it to a boil.
  9. Next, add additional seasonings to taste. (Add the seasonings a little at a time and taste the stock after each seasoning. Season until the stock tastes just the way you desire. I go heavy on the seasoning, I love a flavorful stock.)
  10. Chop up the carrots, onions, & celery & saute them in a tablespoon of butter until tender.
  11. Add chicken, carrots, celery & onion into stock and bring to a boil for 5-10 minutes or until carrots are tender.
  12. Add in 2 cups of egg noodles and cook uncovered for 10-12 minutes until tender.
  13. Serve
*Note* If you've never made homemade chicken stock don't be alarmed by the bland taste before you add in the bouillon & seasoning. It will taste like water & vegetables (blah) but when you start adding in those seasonings it really brings out the essence of that chicken and vegetable you discarded. Trust me it will be waaay better than store-bought stock/broth.
Recipe by Divas Can Cook at