Grandma’s Chicken Noodle Soup
A comforting, classic chicken noodle soup just like grandma used to make—filled with tender chicken, soft egg noodles, and a rich homemade broth that warms you from the inside out.
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.
Notes
For best results, keep noodles separate if making ahead to avoid them soaking up all the broth. This soup freezes well—just freeze the broth, chicken, and veggies without the noodles. Add freshly cooked noodles after reheating for best texture.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 20gFat: 13gSaturated Fat: 3gCholesterol: 65mgSodium: 850mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1.5mg
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