Grandma's Chicken Noodle Soup
A comforting soup with tender chicken, vegetables, and egg noodles simmered in a savory, herb-infused broth.
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
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.