This warm chicken noodle soup is like a hug in a bowl! Made with tender chicken, cozy noodles, and fresh veggies, it’s perfect for chilly days or when you’re feeling under the weather.
Honestly, I think my grandma’s secret is all the love she adds. When I make it, I always make extra, just in case someone else wants to share this yummy goodness. 😊
Key Ingredients & Substitutions
Whole Chicken or Chicken Thighs: Using a whole chicken adds rich flavor, but if you’re short on time, bone-in thighs work great too. For a quicker version, pre-cooked rotisserie chicken is an excellent substitute—just add it in at the end!
Broth: Homemade is best, but low-sodium chicken broth is a fast alternative. You can go vegetarian with vegetable broth if you want a different base. Just ensure to adjust the seasoning accordingly.
Egg Noodles: I love using egg noodles for their texture, but you can swap in any pasta you have on hand. Just remember, cooking times may vary, so check your package instructions!
Veggies: Carrots and celery are staples here, but feel free to toss in peas, green beans, or whatever veggies you enjoy. This soup is very flexible!
How Can I Ensure my Chicken is Perfectly Cooked?
Cooking chicken perfectly is key to a delicious soup. Start by simmering it gently rather than boiling. This helps retain moisture and flavor. Here’s how:
- Place your chicken in the pot, cover with water or broth, and add the bay leaves.
- Bring to a boil, then reduce to a gentle simmer. Keep the lid slightly ajar to allow steam to escape.
- Cook for 45 minutes to an hour, then check the thickest part of the chicken to ensure it’s cooked through—no pink should remain.
Let the chicken cool slightly before shredding, as it’s easier to handle when not too hot!
Grandma’s Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds), or 4-5 bone-in chicken thighs
- 10 cups water or low-sodium chicken broth
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces egg noodles or wide ribbon noodles
- 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
- Optional: 1 tablespoon olive oil or butter
How Much Time Will You Need?
This delightful soup requires about 1 hour and 15 minutes of cooking time, including 15-20 minutes of prep. It’s a great way to warm up your kitchen while creating something delicious and comforting.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a large pot, place the whole chicken or chicken thighs. Pour in the water or chicken broth until it’s fully covered. Toss in the bay leaves and add a pinch of salt. This is the beginning of your flavor base!
2. Cook the Chicken:
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Leave it uncovered for about 45 minutes to an hour, until the chicken is cooked through and tender. You’ll know it’s ready when you can easily pull the meat away from the bone.
3. Strain the Broth:
Carefully remove the chicken from the pot and set it aside to cool. Strain the broth to remove any small bits or impurities. Return the clear broth to the pot; this will be your delicious soup base!
4. Add the Veggies:
Now, add the sliced carrots, celery, and chopped onion to the broth. Let them simmer for about 15-20 minutes, until the veggies are nice and tender. This is when your kitchen will start to smell amazing!
5. Shred the Chicken:
While the veggies are cooking, you can shred the cooled chicken. Discard any bones and skin, and set the shredded meat aside to add back into the soup.
6. Mix It All Together:
Back to the pot! Stir in the minced garlic, dried thyme, and the shredded chicken. Give it a good mix and season with salt and pepper to taste. Don’t be shy with the seasonings; they bring everything to life!
7. Add the Noodles:
Next, toss in the egg noodles. Cook according to the package instructions, usually around 6-8 minutes, until the noodles are perfectly tender. Stir occasionally to prevent them from sticking.
8. Final Touches:
After the noodles are ready, stir in the fresh parsley for a burst of color and flavor. Taste one last time to see if it needs more seasoning!
9. Serve and Enjoy:
Your soup is ready to be served! Ladle it into bowls, sprinkle a little extra parsley on top, and pair it with warm bread. Enjoy this comforting bowl of grandma’s classic chicken noodle soup that’s packed with love, tender chicken, hearty noodles, and flavorful veggies!
Can I Use Frozen Chicken for This Soup?
Absolutely! Just make sure to thaw it completely in the refrigerator overnight before cooking. If you’re in a rush, you can also thaw it quickly by placing the sealed chicken in cold water.
How Can I Store Leftover Soup?
Cool the soup completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days. You can also freeze it for longer storage—just remember to leave some space in the container, as it will expand when frozen!
Is There a Vegetarian Option for This Recipe?
Yes! You can substitute the chicken with hearty vegetables like mushrooms, zucchini, or potatoes, and use vegetable broth instead of chicken broth. Include some beans or legumes for protein to make it more filling!
Can I Make This Soup in a Slow Cooker?
Certainly! Just add all the ingredients (chicken, vegetables, water/broth, seasonings) to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Shred the chicken and add the noodles during the last 30 minutes of cooking.