This recipe for chicken noodle soup is a familiar and warming meal, just like you remember. It features a savory broth loaded with tender vegetables, shredded chicken, and soft egg noodles. It’s a straightforward soup that brings a lot of comfort to the table.
Using store-bought rotisserie chicken makes this dish come together in about 30 minutes. It’s a great option for a quick lunch or a light dinner when you want something satisfying without spending hours in the kitchen.
Why is Grandma’s Chicken Noodle Soup a Must-Try?
Sautéing the carrots, celery, and onion first develops their sweetness and builds a deep flavor foundation for the soup.
Adding the cooked chicken at the very end ensures it stays tender and moist, preventing it from becoming tough or dry from overcooking.
A small amount of lemon juice stirred in before serving brightens all the savory flavors in the broth without making it taste sour.
Grandma’s Chicken Noodle Soup Ingredients
• Chicken: A store-bought rotisserie chicken is a convenient shortcut. You can also use any leftover cooked chicken you have on hand.
• Noodles: Wide egg noodles are classic for this soup, but you can substitute other pasta shapes like spirals or small shells if you prefer.
• Chicken Broth: Using a low-sodium chicken broth allows you to control the final saltiness of the soup more easily.
• Herbs: This recipe uses dried herbs for convenience. If you have fresh thyme or rosemary, use about 1 tablespoon of fresh for every 1 teaspoon of dried.
• Lemon Juice: Freshly squeezed lemon juice will give the best flavor, but bottled juice works in a pinch.
Exact quantities are in the recipe card below.
How to Make Grandma’s Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by cooking the onion, carrots, and celery in butter and olive oil in a large pot. This step softens the vegetables and creates a flavorful base for the soup. Add the garlic last and cook just until you can smell it.
Step 2: Simmer the Broth
Pour in the chicken broth and add all the dried herbs, bay leaves, and bouillon. Bring it to a boil and then let it simmer gently. This allows the herb flavors to infuse the broth.
Step 3: Cook Noodles and Finish
Add the egg noodles directly to the simmering broth and cook until they are just tender. Turn off the heat and stir in the pre-cooked chicken and a splash of lemon juice. Remove the bay leaves, season to taste, and serve garnished with fresh parsley.
Expert Tips for Grandma’s Chicken Noodle Soup
For food safety, any raw poultry added to the soup must be cooked until it reaches an internal temperature of 165°F (74°C). Since this recipe uses pre-cooked chicken, just ensure the soup is heated through.
The noodles will continue to absorb liquid as they sit. For the best texture, serve the soup immediately after it’s ready.
Taste the broth before adding salt, as the chicken broth and bouillon base already contain sodium.
For a richer finish, you can drizzle a small amount of olive oil over each bowl before serving.
What to Serve with Grandma’s Chicken Noodle Soup?
This soup is a complete meal on its own. For an even heartier meal, serve it with crusty bread or saltine crackers.
How to Store and Freeze Grandma’s Chicken Noodle Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soften over time. For best results when freezing, make the soup without the noodles. Freeze the soup base for up to 3 months. When ready to serve, reheat the base on the stove and cook fresh noodles to add in.
Grandma’s Chicken Noodle Soup Recipe FAQs
Can I use raw chicken for this recipe?
Yes. You can add 1 lb of bite-sized pieces of boneless, skinless chicken breast or thighs with the vegetables. Sauté until cooked through, then proceed with the recipe. Alternatively, simmer whole chicken breasts in the broth until cooked (165°F/74°C), then remove, shred, and add back in at the end.
Can I make this soup ahead of time?
Yes. If you plan to make it more than a few hours ahead, it’s best to cook and store the noodles separately. Add the cooked noodles to individual bowls and ladle the hot soup over them just before serving to prevent them from becoming mushy.
What other vegetables can I add?
This soup is versatile. You can add other vegetables like peas, corn, or green beans. Add frozen peas or corn along with the chicken at the end. Add fresh green beans with the carrots and celery.
Grandma's Chicken Noodle Soup
Ingredients
- 1 tbsp butter 14g
- 1 tbsp olive oil 15ml
- 1 medium onion diced
- 3 celery ribs sliced
- 3 large carrots peeled and sliced
- 3 cloves garlic minced
- 12 cups chicken broth 2.8L
- 1 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp ground turmeric
- 1/8 tsp dried sage
- 2 bay leaves
- 1 tsp chicken bouillon base or to taste
- Kosher salt to taste
- Ground black pepper to taste
- 8 oz wide egg noodles 225g
- 4 cups shredded cooked chicken about 1 lb or 450g
- 1 tbsp fresh lemon juice 15ml
- 1/4 cup fresh parsley chopped, 15g
Instructions
- Melt the butter and olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, sliced celery, and sliced carrots. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth. Add the dried thyme, rosemary, turmeric, sage, and bay leaves. Stir in the chicken bouillon base. Bring the soup to a boil, then reduce the heat to maintain a steady simmer.
- Let the broth simmer for about 6 minutes to allow the flavors to combine.
- Stir in the uncooked egg noodles. Cook according to package directions, usually about 6-8 minutes, until the noodles are al dente. Be careful not to overcook them.
- Turn off the heat. Stir in the shredded cooked chicken and fresh lemon juice. Let it sit for a minute to warm the chicken through.
- Remove and discard the bay leaves. Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
