Description
Grandma’s Secret Chicken Noodle Soup is a comforting, homemade classic. This recipe delivers a rich, clear broth and tender shredded chicken, perfect for beginners looking to master essential comfort food. Cooking the noodles separately prevents a starchy soup base.
Ingredients
- 1 whole chicken (3–4 lb), or 2–3 lb bone-in thighs/legs
- 3 carrots, sliced
- 3 celery stalks with leaves, sliced
- 1 large yellow onion, diced
- 3 garlic cloves, smashed
- 2 bay leaves
- 8–10 cups water, plus more as needed
- 1 tablespoon chicken bouillon paste or 2 bouillon cubes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill (optional)
- Salt and black pepper, to taste
- 6–8 oz wide egg noodles
- 2 tablespoons fresh parsley, chopped
- Optional boosters: piece of parsnip or turnip, 1-inch knob of ginger, or lemon rind
Instructions
- Add chicken, onion, celery, carrots, garlic, bay leaves, thyme, dill, bouillon, and water to a large pot.
- Bring to a gentle boil, skim foam, then reduce to a bare simmer.
- Cook uncovered for 60 to 90 minutes until the chicken is very tender.
- Transfer the chicken to a bowl; let it cool slightly. Discard skin and bones, then shred the meat into bite-size pieces.
- Remove bay leaves and any optional boosters from the broth.
- Taste the broth and season with salt and pepper. Simmer 10 to 15 minutes more if the flavor needs depth, or whisk in 1/2 cup of hot broth with 1 teaspoon bouillon paste and return to the pot.
- In separate salted boiling water, cook the egg noodles until just al dente. Drain the noodles.
- Return the shredded chicken to the pot; simmer for 3 to 5 minutes.
- Stir in the fresh parsley.
- Add noodles to individual bowls and ladle the hot soup over them, or gently fold the noodles into the pot right before serving.
Notes
- For a richer body, let the broth simmer longer or add a tablespoon of chicken fat (schmaltz).
- Keep the simmer gentle and skim the surface foam early to maintain a clear broth.
- Store soup and noodles separately to prevent noodles from absorbing too much liquid.
- Add parsnip for sweetness, a small turnip for savory depth, or a splash of lemon juice at the end for brightness.
- For a slow cooker method, cook all broth ingredients (except noodles and parsley) on low for 6 to 8 hours. Shred chicken, season, then add parsley and serve over cooked noodles.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American