This Chicken Noodle Soup Recipe just like Grandma used to make, is an easy budget dish that everyone loves! Stir up a pot of chicken stock with tender egg noodles, chunks of chicken, and slivers of fresh vegetables. Good soup is good food!
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Chilly weather and cold nights? A case of the sniffles? A horrible, no-good, very bad day?
For centuries Grandma’s Chicken Noodle Soup has been the answer to these challenges. Not only is it packed with nutrients from vegetables and chicken stock, homemade chicken noodle soup ranks high on the list of ultimate comfort food.
If your chicken noodle soup recipe is limited to opening a can from the grocery store, then you’re in for a treat! This is the best soup! Homemade Chicken Noodle Soup recipe comes together in about a half hour. You can feed the whole family in less time than it takes to find your car keys.
?Why Make This
It’s easy! This family favorite recipe made with simple ingredients really couldn’t be easier than it is. It takes about 30 minutes from start to finish. This classic Chicken Soup recipe is actually pretty simple, including basic grocery staples such as chicken stock or broth, tender chicken meat, egg noodles, spices, and vegetables, typically onions, carrots, peas, celery, and/or zucchini.
It tastes better than the can. You know this if you’ve ever had Grandma’s Homemade Chicken Soup. Scratch soups taste so much better than canned or mix soups.
You can change it to suit your tastes. Don’t like a lot of noodles? No prob. Prefer more noodles than broth. No problem. Want to load up on veggies without any work. Yep, you guessed it, no problem. This Chicken Noodle Soup recipe allows you to tweak the amounts to suit your tastes.
Ingredients
Here’s what you’ll need to make the best homemade chicken noodle soup:
olive oil – You just need a bit of vegetable oil or butter to saute the veggies. This helps with both flavor and texture.
veggies – I like to use grated onion, carrots, and zucchini in this soup. They add fiber and flavor but since they’re grated, they’re less obvious to picky eaters.
chicken broth or stock – You can use commercial low-sodium chicken broth or make your own chicken stock. If you get a rotisserie chicken, making your own soup broth is definitely the way to go.
wide egg noodles – I use dried egg noodles, but if you can make homemade noodles, go for it.
herbs – I love to include dried marjoram and parsley flakes in my homemade chicken noodle soup. They are easy pantry staples to keep on hand. But, if you’ve got fresh herbs, that’s good, too. Add 3 times as much is you’re using fresh parsley and marjoram.
spices – All you need is a little salt and black pepper to season the soup. If you’d like to use a custom spice blend, such as Cajun Spice, you can definitely do that to jazz things up.
cooked chicken – I like to use cooked and cubed, boneless skinless chicken breasts, but you can use a whole chicken or bone-in chicken thighs. Just cook the chicken and cut it into bite-sized pieces before preparing this homemade soup.
Instructions
It’s so easy to make Grandma’s Chicken Noodle Soup recipe:
In large stock pot or Dutch oven, heat the oil over medium heat until shimmering. Stir in the onions, carrots, and zucchini and cook a few minutes more. Stir in 6 cups of the broth or stock.
Bring to a boil and stir in the egg noodles. Simmer 10 minutes or until al dente.
Stir in the marjoram, parsley, and the salt and pepper to taste. Add the chicken meat. Add more stock for the consistency you prefer and simmer over low heat until hot. Serve immediately.
What to do with Leftovers
The noodles will bloat if left too long in the broth. So, if you have a lot of leftover soup, remove the noodles with a slotted spoon and store separately from the broth.
Be sure to promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven. If you store your leftovers in clear containers, they’re more likely to get eaten.
Freeze Extra for Later
Noodles will bloat if left in the broth, so the best way to make this as a freezer meal is to make a kit.
To make a kit: Sauté the veggies and place in a ziptop bag or freezer-safe container. Cook and chop the chicken and package for freezing. Store these in the freezer alongside a container of chicken stock. With these 3 items and noodles from the pantry, another meal will come together quickly.
FAQ
Think about your standard roast chicken or the ingredients that go in poultry season. Thyme, sage, marjoram, and tarragon are all great options, but there’s no reason that you can’t tweak your chicken noodle soup recipe to favor your preferred flavor profile. Chinese five-spice powder, cumin and oregano, curry powder — these can easily take your soup experience to a different part of the globe with two shakes of a spice bottle.
I personally don’t like the texture of boiled chicken, so I prefer to add cooked chicken to my soups. I add it in the last few minutes of cooking to allow it to reheat without being overcooked.
Yes! Keep in mind, however, noodles that cook a long time will get mushy and eventually disintegrate, adversely affecting the texture of your soup.
You can either add the noodles in the last minutes of cooking, or add pre-cooked noodles right before serving. The hot stock will warm the noodles.
The noodles in leftover soup will continue to absorb liquid, so you may need to add more stock before serving. Leftover soup is best consumed in the next day.
Soup Haters at Home?
I could eat soup everyday, but my kids? Not so much. During fall and winter I try to make soup a once-a-week thing. Soup is an amazingly frugal and easy meal to make on your own. And eventually kids get used to it. Here are some of my best tips to helping everyone at your table enjoy soup night.
More Chicken Soup Recipes
Tell us what you think!
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Grandma’s Chicken Noodle Soup Recipe
Equipment
- heavy stockpot
Ingredients
- 2 tablespoon olive oil
- 1 onion grated
- 2 carrots grated (use 3 if they're small)
- 1 zucchini grated
- 6 to 8 cup chicken stock
- 8 oz wide egg noodles
- 1 teaspoon dried marjoram
- 1 teaspoon dry parsley flakes
- salt
- black pepper
- 2 cup chicken (cooked and cubed)
Instructions
- In large soup pot, heat the oil until shimmering. Sauté the onion, carrots, and zucchini for 2 to 3 minutes, stirring. Season to taste with salt and pepper.2 tablespoon olive oil, 1 onion, 2 carrots, 1 zucchini, salt, black pepper
- Stir 6 cups of the broth or stock. Bring to a boil and stir in the egg noodles. Simmer 10 minutes or until al dente.6 to 8 cup chicken stock, 8 oz wide egg noodles
- Add in the marjoram, parsley, and the salt and pepper to taste. Stir in the chicken meat. Add more stock for the consistency you prefer. Adjust the seasonings with salt and pepper. Simmer until hot. Serve immediately.1 teaspoon dried marjoram, 1 teaspoon dry parsley flakes, 2 cup chicken (cooked and cubed)
Notes
Nutrition
This post was originally published on October 1, 2009. It has been updated for content and clarity.
Rebekah
This is another one of our family’s favorite non-recipe recipes. I add different veggies when I have them, stock or gravy when I have it, any kind of leftover noodles, and even turkey if it’s leftover. You can also throw in a bit of leftover grains like barley or rye if you have them.
This is a great recipe as written, though. Thanks, Jessica!!
Jessica Fisher
Thanks so much for the feedback, Rebekah!
Rhoda
For some extra goodness and veggies add a cup or two of pumpkin. I bake mine up in the fall and freeze in one and two cup portions so I can add to soups, pancakes, basically anything and everything. It will “color” the broth, but overall does not affect flavor of what you add it to while giving so much good stuff.
Your chicken noodle soup sounds very similar to what I make except I use baby carrots whole. I like the shredded look. Never thought to do that. Will give that a try.
Jessica Fisher
Great tip. Thanks!
Dena Vieira
I’ve never made chicken noodle soup before which is odd because I love to cook. Tried this tonight. Super good.
Jessica Fisher
Glad you liked it!
Malisa
I just have to say how amazing this soup was! What a great recipe (even when it was 102 degrees out!)
Michele
Two things.
1. Congrats on your move. Living 2 miles from the ocean sounds AMAZING!
2. What is marjoram?
Cheryl B.
I stopped by your blog to verify that you were still hosting your Thursday "theme day".
In case you aren't sure why I would do that, please first go here: http://thehousethatlovebuilt.xanga.com/712911712/today–/
and then read this one:
http://thehousethatlovebuilt.xanga.com/712911311/sept-theme-days/
I see that you still are, so I shall leave you on the lists 😀
THANKS!!!
Cheryl B.
Katie @ Kitchen Stewardship
We do soup at least once a week, too. Yum-O! I'm posting my fav new creation soup next week, so sad that I can't link up! Chicken Leek Barley soup, if anyone wants to come by… 🙂
Susie
This is a great swap for today but I am sick as a dog!!
Katie @ goodLife {eats}
So happy for soup season to finally be here!
Faithfulmom2
I am getting bored with the same soups after many years…I really need new ones! Great idea!!!
The Real Me!
I love to make soups, so this recipe swap is going to be great. Your recipe sounds wonderful, but I'm not understanding the problem with the picture? LOL Just kidding. We live very close to the beach as well and enjoy the sea breezes.
Blessings,
Kim
~Alison~
Thanks so much for hosting a soup themed recipe swap! I am looking forward to adding more soup recipes to my recipe box and menu plan!