There’s something magical about a steaming bowl of Grandma’s Homestyle Chicken Noodle Soup from Scratch that instantly wraps you in warmth and nostalgia. This recipe takes me right back to her cozy kitchen – the smell of simmering chicken, the rhythmic chop of vegetables on her worn wooden board, and that first comforting spoonful that somehow made everything better. I remember standing on a step stool as a little girl, watching her skilled hands transform simple ingredients into love you could taste. Now when I make this soup, I swear I can still hear her voice saying, “Don’t rush the broth, darling – good things take time.”
Table of Contents
Why You’ll Love Grandma’s Homestyle Chicken Noodle Soup from Scratch
This soup isn’t just food—it’s a hug in a bowl. Here’s why it’s my go-to comfort meal:
- Tastes like childhood: That perfect balance of savory broth, tender chicken, and just-right noodles transports me straight back to Grandma’s kitchen table
- Wholesome goodness: Made with real ingredients you can pronounce – no mystery powders or canned broths here
- Easy to make your own: Throw in extra veggies, swap noodles, or spice it up – the base recipe welcomes creativity
- Meal prep magic: Makes a big batch that tastes even better the next day (if it lasts that long!)
Trust me, once you taste homemade the real way, you’ll never go back to the canned stuff.
Ingredients for Grandma’s Homestyle Chicken Noodle Soup from Scratch
Gather these simple, wholesome ingredients—the exact same ones Grandma always reached for:
- 1 whole chicken (about 3-4 lbs) – bones and skin add incredible flavor
- 8 cups water – just enough to cover the bird
- 2 carrots, chopped into coins – my grandma swore by thick cuts
- 2 celery stalks, sliced – leaves included for extra aroma
- 1 onion, diced – no need for perfect pieces
- 2 cloves garlic, minced – more if you’re feeling bold!
- 2 tsp salt – we’ll adjust later
- 1 tsp black pepper – freshly ground if possible
- 1 tsp dried thyme – the secret background note
- 2 bay leaves – remove before serving!
- 2 cups egg noodles – the wide, ruffly kind hold up best
- 2 tbsp fresh parsley, chopped – for that bright finish
Ingredient Notes & Substitutions
Bay leaves and thyme might seem old-fashioned, but they create that signature depth—don’t skip them! For gluten-free, swap in rice noodles. Vegetarian? Use veggie broth and hearty mushrooms instead of chicken. Here’s Grandma’s trick: roast the chicken first for richer flavor (just add the drippings to your broth). Fresh herbs are lovely, but dried work perfectly in this comforting classic.
Essential Equipment
You don’t need fancy gadgets for this soul-warming soup—just a few kitchen staples:
- Large stockpot (at least 8 quarts) – big enough for the whole chicken
- Wooden chopping board – my grandma’s well-worn one still works best
- Chef’s knife – for prepping all those veggies
- Measuring spoons – no eyeballing the thyme!
- Slotted spoon – for skimming and fishing out bay leaves
That’s it—everything you probably already have in your kitchen drawers!
How to Make Grandma’s Homestyle Chicken Noodle Soup from Scratch
Now for the fun part—let’s transform these simple ingredients into magic! Follow these steps carefully, and you’ll have Grandma nodding in approval from above.
Step 1: Preparing the Chicken Base
Place your whole chicken in the pot and cover it with water—just enough so the bird can bob comfortably. Bring to a rolling boil, then immediately reduce to a gentle simmer. This is where patience pays off—let it bubble away for a good hour while you prep the veggies. Once cooked, carefully move the chicken to a platter (it’ll be piping hot!) and let it cool until you can handle it. Shred every last bit of that tender meat—Grandma would scold you for wasting any!
Step 2: Building the Flavor
While the broth simmers, skim off any foamy bits that rise to the top—that’s how you get that crystal-clear liquid gold. Now toss in all your chopped veggies, garlic, and seasonings. Those bay leaves will work their magic as everything mingles together for about 20 minutes. The kitchen should smell incredible by now! (Don’t forget to fish out those bay leaves later—nobody wants a surprise mouthful of leaf!)
Step 3: Finishing Touches
Return the shredded chicken to its flavorful bath, then stir in the egg noodles. They’ll need about 10 minutes—you’ll know they’re done when they’re tender but still have a bit of bite. Right before serving, sprinkle in that fresh parsley for a pop of color and freshness. Give it a taste—add another pinch of salt if needed. There you have it—soup that tastes like love and memories!
Pro Tips for Perfect Grandma’s Homestyle Chicken Noodle Soup from Scratch
Here are my tried-and-true secrets for soup that would make Grandma proud:
- Skim like a pro: Use a wide spoon to remove fat and foam from the broth surface early on—it makes all the difference for that beautiful clear texture.
- Noodle know-how: Cook noodles just until al dente—they’ll keep softening in the hot broth (nobody likes mushy noodles!).
- Season smart: Always wait until the end to adjust salt—concentrated broth and reduced liquid can make flavors more intense than you expect.
Follow these simple tricks, and you’ll have absolute perfection every time!
Serving & Storing Grandma’s Homestyle Chicken Noodle Soup from Scratch
Nothing beats serving this soup piping hot with a hunk of crusty bread for dipping – just like Grandma did. For a complete meal, add a simple green salad or grilled cheese sandwiches. Leftovers? They’ll keep beautifully in the fridge for 3 days (just add a splash of water when reheating as the noodles soak up broth). Freeze portions in airtight containers for up to 3 months – perfect for when you need instant comfort!
Grandma’s Homestyle Chicken Noodle Soup from Scratch Nutritional Info
Now, nutrition wasn’t exactly Grandma’s top concern (butter and love were her main ingredients!), but for those curious, here’s what you’re getting in each comforting bowl. Remember—these are estimates based on standard ingredients, and your results may vary slightly depending on chicken size and noodle brand:
- 320 calories per serving – hearty but not heavy
- 28g protein – thanks to all that chicken goodness
- 30g carbs – mostly from those wholesome noodles and veggies
- 8g fat – the good kind that carries all the flavor
Not bad for a meal that tastes this indulgent, right? Grandma would approve!
Frequently Asked Questions
Let me answer those burning questions I always get about Grandma’s recipe:
- Can I use store-bought broth? Sure, but you’ll miss that rich homemade flavor. If you must, get low-sodium and add extra thyme. But trust me – boiling the whole chicken is worth it!
- How to thicken soup? Grandma would make a slurry (1 tbsp cornstarch + 2 tbsp cold water) or mash some potatoes into the broth. Both work beautifully!
- Best noodle substitutes? Wide dumpling noodles or rotini hold up great. For gluten-free, try brown rice noodles – they soak up flavors just right.
- Vegan adaptation? Swap chicken for mushrooms and use veggie broth. Add nutritional yeast for that umami depth – it’s surprisingly close!
See? This soup welcomes everyone to the table!
For more delicious recipes and inspiration, check out our Pinterest page!
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45-Minute Grandma’s Homestyle Chicken Noodle Soup from Scratch Warms Souls Instantly
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A comforting and hearty chicken noodle soup made from scratch, just like grandma used to make. Perfect for cold days or when you need a nourishing meal.
Ingredients
- 1 whole chicken (about 3–4 lbs)
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 cups egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove chicken from pot and let cool. Shred the meat, discarding bones and skin.
- Skim fat from the broth, then return shredded chicken to the pot.
- Add carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves. Simmer for 20 minutes.
- Add egg noodles and cook for 10 minutes until tender.
- Stir in fresh parsley and remove bay leaves before serving.
Notes
- For a richer flavor, roast the chicken before boiling.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
