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Wholesome Grandma’s Chicken Noodle Soup from Scratch

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This is the best chicken noodle soup you’ll ever have—a golden, clear broth with tender chicken and perfectly chewy noodles, made from scratch with simple ingredients. It’s the kind of soup that feels like a hug in a bowl, perfect for cold days or when someone needs comforting.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on chicken pieces (mix of thighs and breasts)
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large onion, quartered (skin on)
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon salt
  • 10 cups cold water
  • 2 tablespoons unsalted butter (or olive oil)
  • 1 large onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon turmeric (optional)
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Make the stock: Place chicken pieces in a large stockpot. Add roughly chopped carrots, celery, quartered onion, smashed garlic, bay leaves, peppercorns, and salt. Pour in cold water to cover chicken by about an inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 1 1/2 to 2 hours, skimming off any foam that rises.
  2. Strain the stock: Place a fine-mesh strainer over a large bowl. Carefully pour the pot contents through the strainer. Discard vegetables and aromatics. Set chicken pieces aside on a plate to cool.
  3. Shred the chicken: Once cool enough to handle (about 10 minutes), remove skin and bones. Shred meat into bite-sized pieces using two forks or your fingers. Set aside (you should have about 4 to 5 cups).
  4. Sauté the aromatics: Wipe out the stockpot (or use a clean one). Melt butter over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften and onion is translucent.
  5. Add garlic and herbs: Stir in minced garlic, dried thyme, dried rosemary, and turmeric (if using). Cook for 1 minute until fragrant.
  6. Combine stock and vegetables: Pour strained stock back into the pot with sautéed vegetables. Bring to a boil, then reduce to a simmer. Taste and adjust salt and pepper (broth should be slightly saltier than desired, as noodles will absorb salt).
  7. Cook the noodles: Add egg noodles to simmering broth. Cook according to package directions (usually 6 to 8 minutes for wide egg noodles), stirring occasionally to prevent sticking. Noodles should be tender but still have a little bite.
  8. Add the chicken: Once noodles are cooked, stir in shredded chicken. Let heat through for about 2 minutes. Do not boil again.
  9. Finish and serve: Remove pot from heat. Stir in fresh parsley. Ladle soup into bowls and serve hot.

Notes

For leftovers, consider cooking noodles separately and adding them to each bowl to prevent mushiness. The soup tastes even better the next day. To freeze, make soup without noodles, cool completely, and freeze for up to 3 months. Reheat gently on stovetop or microwave.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, from scratch, grandma's recipe, chicken soup, easy soup

Find it online: https://noshbelle.com/wholesome-grandmas-chicken-noodle-soup-from-scratch/