Grandma's Homemade Chicken Noodle Soup Recipe
Discover the ultimate comfort food – Grandma's Chicken Noodle Soup. Follow this recipe for a taste of childhood memories. It's easy, quick, and a timeless classic recipe that warms the heart and delights the taste buds.
Servings: 4 people
Calories: 123kcal
Ingredients
- 1 chicken thigh 120 - 140 gr
- 1 potato large, chopped
- 2 carrots medium, peeled and chopped
- ¼ onion medium, chopped
- 2 celery stalks sliced
- salt and black pepper to taste
- ½ bunch parsley fresh
- 2 handful egg noodles thin or wide
- 6 cups water
Instructions
- Wash the chicken and vegetables under cool running water. Place chicken thighs and 6 cups of cold water in a large soup pot or a large dutch oven. Bring it to a boil over medium-high heat.
- Once the water starts boiling, reduce to medium heat, cover the pot, and let the chicken meat simmer for about 15-20 minutes or until the chicken is cooked through and tender. Skim off any foam or impurities that rise to the surface.
- Add the chopped carrots, celery, onion, and potato to the pot. Simmer the soup for another 10-15 minutes or until the vegetables are tender.
- Remove the chicken from the pot and set it aside to cool. Once cool enough to handle, shred the chicken into bite-sized small pieces.
- Return the shredded chicken to the pot with the chicken broth and mix well.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Add the dried egg noodles to the chicken soup and let them simmer for an additional 5 minutes or until they are heated through (follow the manufacturer's package directions for cooking the egg noodles).
- In the meantime, finely chop the parsley using the knife.
- Taste the soup one final time and adjust the seasoning if necessary.
- Remove from heat, add chopped parsley, and mix well.
- Enjoy your grandma's chicken noodle soup hot in a small bowl.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Boneless skinless chicken thigh - I prefer using chicken thighs over chicken breasts because chicken thighs contain more fat than chicken breasts, which adds flavor and juiciness. But you can also use chicken breasts. You can also use leftover chicken from the previous day or even the rotisserie chicken.
- Salt & black pepper to taste - if you prefer, you can use poultry seasoning. I like using seasoning made of Himalayan salt, dried carrots, parsley, onion and celery, and curcumin.
- Fresh parsley bunch - finely chopped. You can also use dried herbs instead of fresh herbs, but fresh parsley is the best part of this great soup, giving a lot of flavors.
- Egg noodles - you can use thin or wide egg noodles
- Water - I prefer water over grocery store-bought chicken stock or vegetable stock.
Nutrition
Serving: 1bowl | Calories: 123kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 70mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5728IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg
