I still remember the smell of my grandma’s chicken noodle soup filling the house on Sunday afternoons. It was the kind of meal that made everything feel a little slower, a little warmer. I’d sit at her kitchen table, swinging my legs and watching her move around the stove, knowing that no matter how simple the ingredients, that soup would taste like love every single time.
This is her recipe—just the way she made it—with wide egg noodles, tender chicken, and that rich, homemade chicken broth that brings everything together.
How to Make Grandma’s chicken noodle soup
Boil the Noodles and Prep the Broth
Start by bringing a large pot of lightly salted water to a boil. I always add about a teaspoon of vegetable oil to keep the noodles from sticking together. Once the water is bubbling, add 2 ½ cups of wide egg noodles and cook them until they’re tender—around 8 minutes. After that, drain the noodles, rinse them under cool water to stop the cooking, and set them aside.
While the noodles are cooking, pour 12 cups of chicken broth into a Dutch oven or large soup pot. Stir in 1 ½ tablespoons of salt and 1 teaspoon of poultry seasoning. Bring that mixture to a gentle boil. Once it’s bubbling, add 1 cup each of chopped celery and chopped onion. Lower the heat, cover the pot, and let the vegetables simmer for about 15 minutes, or until they’ve softened nicely.
Thicken the Soup and Add Chicken & Noodles
In a small bowl, mix ⅓ cup of cornstarch with ¼ cup of water until completely dissolved—no lumps! Slowly stir that into the soup, and let it simmer until it starts to thicken just a bit.
Now it’s time to bring it all together. Stir in the cooked egg noodles and 3 cups of diced, cooked chicken. Let everything heat through for another 2 to 3 minutes, just until everything is warm and cozy.
Ladle the soup into bowls while it’s hot and serve it up with a little cracked pepper or fresh parsley if you’d like. It’s the kind of meal that doesn’t ask for much—but gives back so much comfort in every spoonful.
Why This Recipe Works
What makes this old fashioned chicken soup stand out is how everything is layered just right. Starting with that flavorful, homemade chicken broth—it forms the heart of the soup and gives it a depth you just can’t get from a can. Simmering the celery and onion right in the broth adds sweetness and softness, while the poultry seasoning rounds everything out with that unmistakable classic flavor.
And here’s a little trick I love: adding a cornstarch slurry at the end helps the soup feel just a touch more hearty without turning it into a stew. It clings to the noodles and chicken in the most satisfying way. The wide egg noodles soak up just enough broth to stay flavorful without going mushy, and using already-cooked chicken makes this quicker while still tasting like it simmered all day.
Expert Tips
- Use rotisserie chicken for extra flavor and convenience. It’s already seasoned and saves time, making this recipe even more weeknight-friendly.
- Don’t skip the rinse on the noodles. Cooling them off quickly helps keep them from overcooking when added back into the soup.
- Chop the veggies evenly. This ensures they cook at the same rate and gives each spoonful a nice balance of texture.
- Taste as you go. Depending on the saltiness of the chicken broth used, you may want to adjust the seasoning a little at the end.
- Let it sit for a few minutes before serving. Just a short rest after cooking allows the flavors to meld beautifully—worth the tiny wait!
Make Ahead & Freezing Instructions
This soup is a lifesaver on busy days, and it holds up beautifully for make-ahead prep. I often make a full batch on the weekend and stretch it through the week—or freeze some for later when comfort is needed in a pinch.
If preparing in advance, cook the soup as directed but keep the noodles separate. Store the soup and noodles in individual airtight containers in the fridge. That way, the noodles don’t soak up too much broth and get mushy. Everything will keep well in the fridge for about 4 days.
To reheat, warm the soup over medium heat on the stove, adding the noodles just before serving. A splash of water or extra broth can help bring it back to life if it thickens a bit.
For freezing, skip the noodles entirely and just freeze the broth, chicken, and veggies. I like to portion it out in quart-sized freezer bags laid flat for easy stacking. It’ll stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge or gently reheat from frozen on the stovetop. Cook fresh egg noodles to stir in just before serving for the best texture.
Whether prepping for a busy week or planning ahead for cozy nights, this soup is one of those reliable, go-to meals that always hits the spot.
Serving Suggestions & Variations
This soup is hearty enough to stand on its own, but I love serving it with a slice of crusty bread or a buttery biscuit on the side. Some days, I’ll add a light green salad with a tangy vinaigrette to balance the cozy richness of the broth. A sprinkle of fresh parsley or a swirl of cream adds a little extra charm when guests are around.
Easy Variations
- Make it gluten-free: Swap egg noodles for gluten-free pasta or cooked rice.
- Try a different protein: Use leftover turkey, rotisserie chicken, or even tofu for a different twist.
- Add more veggies: Toss in spinach, peas, or diced carrots near the end of cooking.
- Switch the noodles: Orzo, ditalini, or rice noodles all work well.
- Spice it up: Add a pinch of cayenne or a few dashes of hot sauce if you like a little heat.
Common Mistakes & How to Fix Them
Overcooking the Noodles: One of the easiest ways to lose that perfect soup texture is by overcooking the noodles. They can quickly turn mushy if left in hot broth too long. To avoid this, cook the noodles separately and add them just before serving.
Soup Too Salty: If the broth ends up a bit too salty—especially if using store-bought—try adding a splash of water or unsalted broth. Tossing in a peeled potato while simmering can also help absorb some of the excess salt.
Watery or Thin Soup: If the soup feels a little too thin, don’t worry. A quick cornstarch slurry (just like in the recipe) will thicken things up nicely without changing the flavor.
Bland Flavor: Didn’t get that warm, rich taste? It could be under-seasoning or skipping the poultry seasoning. Letting the soup simmer a bit longer helps the flavors deepen, and a dash of salt or pepper at the end often does the trick.
Veggies Too Crunchy or Too Soft: Timing is key. Celery and onion should be tender but not falling apart. Keep an eye on them as they simmer, and cut them into even sizes to help cook more uniformly.
Recipe FAQs
Why does grandma’s chicken soup work when you are sick?
It’s not just nostalgia, grandma’s chicken noodle soup actually has science behind it. The warm broth helps keep you hydrated, the steam can ease congestion, and the combo of protein and veggies supports your immune system. Plus, it’s comforting, which always helps when you’re under the weather.
What can I add to my chicken noodle soup to give it flavor?
Try a splash of lemon juice, a dash of hot sauce, or a sprinkle of fresh herbs like parsley or thyme. Saut￩ed garlic, a bit of ginger, or a spoonful of better-than-bouillon can also add depth if the broth needs a little boost.
Why do you put lemon juice in chicken noodle soup?
Just a little lemon juice brightens up the whole pot. It adds acidity, which balances the richness of the broth and brings out the other flavors, kind of like turning up the volume on a favorite song.
I hope this grandma’s chicken noodle soup recipe brings as much comfort to your table as it has to mine. It’s the kind of dish that warms from the inside out—a little bit nostalgic, a whole lot of nourishing. Whether it’s for a quiet night in, a sick day remedy, or just because it sounds good, there’s never a wrong time for a bowl of this old fashioned chicken soup.
Every time I make it, I feel like I’m stirring up a bit of the past, and that always makes the present a little sweeter. Thanks for letting me share it with you.
More Soup Recipes:
Grandma’s Chicken Noodle Soup
Ingredients
- 2 ½ cups wide egg noodles
- 1 teaspoon vegetable oil for boiling noodles
- 12 cups chicken broth
- 1 ﾽ tablespoons salt adjust to taste
- 1 teaspoon poultry seasoning
- 1 cup chopped celery
- 1 cup chopped onion
- ⅓ cup cornstarch
- ¼ cup water for slurry
- 3 cups diced cooked chicken rotisserie chicken works great
- fresh parsley or cracked pepper optional, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Add vegetable oil to prevent sticking. Cook egg noodles for about 8 minutes or until tender. Drain, rinse with cool water, and set aside.
- In a Dutch oven or large soup pot, combine chicken broth, salt, and poultry seasoning. Bring to a gentle boil.
- Add chopped celery and onion. Lower heat, cover, and simmer for 15 minutes or until vegetables are tender.
- In a small bowl, mix cornstarch and water until smooth. Slowly stir into the soup and simmer until slightly thickened.
- Stir in the cooked noodles and diced chicken. Heat through for 2–3 minutes.
- Serve hot with cracked pepper or fresh parsley, if desired.
