Grandma’s Homemade Chicken Noodle Soup
Chicken noodle soup has a warm, comforting way of soothing aches, stuffy noses & scratchy throats which makes it the PERFECT cold & flu food. Every fall I stock up my freezer with this savory homemade soup.
When I, my honey pie, or my baby gets sick I just whip out a serving size bag, pop it into a pot and within minutes I can serve up a steaming bowl of from-scratch chicken noodle soup.
It doesn’t get any better than not having to run out in the cold to get a can of that god-awful salt-packed, condensed soup with those thin noodles and tiny bits of questionable chicken. Best of all this recipe is super easy to make.
This chicken noodle soup recipe is packed with chunks of chicken, celery, onions & fresh parsley! The homemade broth is so fresh and savory and the thyme just adds that punch that most chicken noodle soups lack. This is definitely food for the mind, body & soul.
Grandma’s Homemade Chicken Noodle Soup
Serve & enjoy or freeze for later use!
To Freeze: Place chicken noodle soup in individual serving-size freezer bags and lay flat in the freezer. When frozen place soup bags into a large ziplock bag. Label the large ziplock bag with the contents & date. Store for up to 6 months.
*Tips*
Want a really strong stock? After you remove the chicken you can continue to cook the stock for up to 8 hours on low.
If you don’t trust yourself with seasoning up the stock you can purchase one of those whole fully cooked seasoned deli chickens, remove the meat from the bones, and put the bones and skin in the stock. This adds lots of flavors, saves time, and still gives that fresh, homemade stock taste!
Grandma’s Homemade Chicken Noodle Soup
Recipe Type: soup
Author:
Serves: Serves 6
Ingredients
- CHICKEN STOCK AND CHICKEN
- 2 large chicken breast (bone-in)
- 2 carrots (unpeeled)
- 2 celery stalks
- 1/2 white onion
- 2-3 sprigs of fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- salt, few dashes
- poultry seasoning, few dashes
- SOUP RECIPE
- 2-3 low sodium bouillon cubes
- Seasonings (salt, pepper, thyme, dried parsley)
- 2 carrots (peeled & diced)
- 2 celery stalks (diced)
- 1/4 of white onion (diced)
- 2 cups of egg noodles
- butter (for sauteing vegetables)
Instructions
- In a large pot add chicken breasts, carrots, celery, onions, & parsley.
- Cover with water and add in seasonings
- Bring to a boil and then reduce heat, cover and simmer for 1 hour.
- Skim off any foam that rises to the top.
- When the stock is done remove chicken.
- Let chicken cool and then shred. Set aside.
- Strain the stock into a bowl and then transport it back into the pot and place it on the range.
- Add bouillon cubes and allow them to completely dissolve by bringing it to a boil.
- 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.)
- Chop up the carrots, onions, & celery & saute them in a tablespoon of butter until tender.
- Add chicken, carrots, celery & onion into stock and bring to a boil for 5-10 minutes or until carrots are tender.
- Add in 2 cups of egg noodles and cook uncovered for 10-12 minutes until tender.
- Serve
Notes
*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.
Boullion cubes and granules contain msg. Not very healthy! If you want a really flavorful stock, buy some chicken feet, sold at most grocery in meat dept and usually sold at Walmart. They are already cleaned, just use scissors to cut off toe nails. Make sure to strain the stock cause the feet will fall apart and you don’t want tiny pieces of bone in stock. You will never make a better stock when using chicken feet.
This was a big hit last night I made this soup because I have two ppl in my house who has the flu and BABY they ate all of this up. I mean the flavors was on point and I just had to a dance in was so proud of myself
THANK YOU for this recipe this is going in my favorites.
How much water should I use? It says cover chicken and vegetables with water but that could vary greatly.
One bouillon cube or 1 teaspoon of granules dissolved in 1 cup of boiling water may be substituted for 1 cup of broth in any recipe if you want it to be healthier.
chicken soup is good for theSoul! wonderful easy recipe even give some to my elderly neighbors they loveit
Not to be mean but I doubt your grandmother used bullion. She most likely used her own home made bone broth that was chock full of nutrition instead of msg. Because prior to 1957 there was no such thing as bullion and the country was healthier for it. I hope you stop using that toxic fake crap before someone gets sick.
Not to be mean, but I doubt that you did any RESEARCH before you decided to make your comment. How old do you think Monique is? Bouillon cubes have been around since the 18th century(around 1735 to be exact) It was commercialized by 1908. You can always come up with your own healthy meals or find another website if it bothers you soooo much. I have never once seen her say that this is a website with healthy dishes. I hope you will stop going to other’s people’s website being toxic. It might make some of us sick
Amen because I love buiollion and I never thought it was toxic my mom lived to be 93 using these th u ngs u call toxic
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