Grandma's Chicken Noodle Soup Recipe

I have made this soup 5 times now and everyone can not get enough. I even give it out to friends. We're not big on salt so I think it's safe to say a teaspoon is plenty. I bake 6 chicken breasts (with skin and bone) first, and cube the meat as soon as they're cooled. I also add carrots. College Inn chicken stock is the stock to use! and Mullers extra wide noodles. They stay firm. I throw in a couple of the breast bones when simmering for more flavor and remove later. What a wonderful soup!

Well if you attempt to make this soup, do so using your common sense. If you don't like things salty, well then omit some of the salt, because it is obvious that the broth will pretty much contain any salt needed. I used my own broth from scratch & added carrots (whats chicken soup without carrots?) I used small pasta shells (out of egg noodles - sick of shopping), which I didn't add oil to. Salt to taste after the starch, because that is when your going to need it. Thanks & Happy Holidays!!

With a few tweaks, this was hands down the best chicken noodle soup I have ever eaten. My changes were: Saute the onions and celery with GARLIC in 2T butter until lightly golden, then add in the broth. Add 1T butter, black pepper, dried basil, and just a dash of cayenne pepper to the broth. When the broth is boiling, add in a whole cooked rotisserie chicken you pick up from the store. Cover and let simmer for 5-10 minutes. Remove the chicken and take the meat off the bone, shredding to the consistency you like. Meanwhile, add the egg noodles directly to the broth. There's no need to cook them separately. When the noodles are close to being done, add in the shredded chicken and chopped green onions. Let boil until heated through and the egg noodles are done. This was seriously delicious. I didn't have poultry seasoning on hand, so I'm not sure what I was missing with that flavor. The rotisserie chicken gave it plenty of flavor, though. I also used low-sodium chicken broth and did not add ANY extra salt.

Good standard chicken noodle soup. Save yourself a step...don't pre cook the egg noodles. Throw them in about 15 mins. before you plan on serving. Cooking the soup longer wont hurt it and you'll be minus one pot for clean up!

Delicious and easy recipe. I made a few personal preference edits to add more natural vitamins for a healthier soup and a bit more flavor.. I’m sure the recipe is excellent by itself though. Did not use butter or sauté the celery and onions hence cutting down on the fat. I also cooked the skinless boneless chicken breasts (you can use skinless chicken breast with bone) in the 12 cups of water using only 8 bullion cubes and cooked for 1 hour before adding the veggies and spices from Grandmas soup recipe, adding one ripe tomato, 1 potato with skin (in liu of cornstarch), 5 small whole garlic cloves and 1 small turnip cut in 3. I discard the Turnip at the end before adding the noodles, I used 6 ounces dried noodles to keep the soup more brothy. All veggie’s were finely diced (my preference for getting more of a mix of veggies and flavor in every spoonful. Totally cooking time was 2.5 hours, I finely diced the veggies while the chicken breast were cooking so the 2.5 hours included prep time and clean up once all ingredients were simmering together.

Very nice. I changed a few things to my liking. After cooking a roasted chicken, I always use the broth and chicken pieces the next day to make this soup plus the chicken broth that the recipe calls for. I added 1 cup of carrots and 2 bay leaves. I did not use any salt and I wanted my soup with a little more density. So, I added 1/2 c. of corn starch and 1/3 c. of water. I simmered the veggies for 20 minutes, not 15 because I wanted to make sure the carrots were cooked. Next time, I will not cook the egg noodles separately. I'll add them near the end.

I have never been a chicken noodle soup fan until this recipe. AMAZINGLY GOOD!!! My sister made this and gave me some (it makes a lot), and now this is a family favorite. I add chopped carrots and only use half the salt during cooking. I use a store bought fresh rotisserie chicken and add all the juices to the broth. Saltiness varies depending on if you’re using homemade broth, canned or powder, so I wait and season to taste at the end, if needed.

I liked this recipe! And after reading a whole lot of the reviews and making some of my own changes...I love this recipe! I have been known to double it...you should see how many Chicken Stock tetra packs I come home with...I am sure my husband thinks I am crazy! First thing, I do not boil the noodles first...I put them in after I am satisfied with the flavour of the veggies, stock, chicken and spices. I toss them in and let everything simmer for a while together. Plus I add fresh coined carrots...the more veggies the fresher it feels and hearty! I used spices that I like along with what the recipe says. I will use Sodium-Reduced stock so I can add in salt and adjust as needed. I like to use my nose in the pantry and pick out savoury spices like Thyme, Dill Weed, Rosemary, a bit of Oregano, a bit of Basil, a bit of Garlic powder. Salt and Pepper of course. I say use what you like and if I am not happy with the balance, I will add a bit more stock, let it simmer longer and see how it feels then. And I loved loved loved the idea of using Grocery Store Rotisserie Chicken! Saved me time and money. I used thin latex gloves like you would for cutting Maraschino Cherries and split the chicken bits right down to the meat and throw those in...already cooked and seasoned! The soup freezes not too bad but not for too long. My kiddo likes it fresh but not frozen. Good luck with your soup!

I am rating this soup without making it. Why? Because I would only make using broth from a chicken carcass and this recipe leaves the impression of using boxed broth. Yuk! I boil the bones with carrots, onion and celery and Italian herbs. Add 2 or 3 teaspoons Better Than Bullion chicken paste, depending on amount of water. Cool overnight. skim excess fat from top if desired. I leave it because I like it. Warm the mixture then strain, pull any chicken off the carcass, return to stove, bring to boil after adding desired amounts of carrots, celery and onion. Here is the best part. Don't boil noodles in water then add to soup. They will turn to mush. Add dry noodles to soup after vegetables are added, about ten minutes. remove from heat when noodles begin to soften. you may want to add salt if Better Than Bullion did not add enough for your taste, I also leave black pepper out for individuals to add to taste. I like alot of pepper, maybe others do not. This is so good even my wife likes. Go figure.

This soup was delicious! Per some of the reviews, I used 2 32 oz cans of regular chicken broth and 1 32 oz can reduced sodium broth and it was salty enough. Also cooked the egg noodles separately in case I wanted to freeze the soup. I sautéed the onions and celery first in some garlic before adding to the broth and also added 1 cup diced carrots. For the chicken, I put in a whole rotisserie chicken in the broth for 15 min, removed, shredded and then added back into the soup. Such a nice flavor! Will definitely make again!

I've been making chicken soup for 50 years but I have to say this recipe raised the bar big time! I made the following revisions; * 1/2 chicken bone broth and 1/2 low sodium chicken broth (bone broth is very nutritious and I made a batch for a sick friend) * I added 1 cup of finely chopped baby carrots and an additional 1/2 cup of onions * I added 1 TBL of minced ginger and 2 TBL minced garlic * 1/8 tsp cayenne * I cooked bow tie noodles but stored them separately, I don't like soggy noodles and also wasn't sure if my friend's family had any gluten free people. I did use a rotisserie chicken, made it so easy. this is a hearty, savory soup. In the future I might add some fresh parsley for a garnish.

Yes, I use chicken bone stock that I make smaller noodles add some corn, peas, a little potato cut up dice like add plenty baby carrots, some Parcely, Basel, Italian seasoning less salt add noodles uncooked no corn starch a little bit pickle juice this way I have a real chicken soup some times a little hot sauce to make it tangy. and I'm not a cook. I use 1 or 2 chicken breast cut small or BJs rotisary chicken and bones for stock. Sometimes I add other vegetables it depends how I want to make it.

I make this fairly often especially in the long winter months. I do add 1 cup of each: carrot and potato to make it more filling. I add 1 teaspoon of dill weed as well. I have even made it without the noodles but added drop dumplings. It's great with fresh bread right out of the oven

Very Bland. I will not make this again.

Dried noodles will fall apart. I always use Reames frozen egg noodles.

Even my teen who hates veggies loved it.

Quick, satisfying, and easy to make.

you use the wrong type of noodles frozen noodles are the best !

I made this but added garlic & carrots. I used less salt, even with low sodium broth, and left out the celery (not a fan). It was great!

I used wide vegan noodles, vegan broth, (instead of the poultry seasoning for a more spicy flavor) I used chinese five spice, I used bottled water (not tap water from the sink), I used vegan chicken (the first time I made it), I also tried it with seitan (the second time I made it). The next time I make it I will try it with green onions or green peppers.