Grandma’s Chicken Noodle Soup: A Heartwarming Recipe from Scratch

There’s something undeniably comforting about a bowl of homemade chicken noodle soup. It’s the quintessential remedy for colds, a soothing balm for the soul, and a taste of pure, unadulterated nostalgia. And no one makes it quite like Grandma. This recipe captures the essence of Grandma’s magic, offering a step-by-step guide to creating a truly exceptional chicken noodle soup from scratch.

This isn’t your canned soup variety. We’re talking about rich, flavorful broth, tender chicken, perfectly cooked noodles, and a medley of vegetables that dance on your palate. While it requires a bit more effort than opening a can, the result is well worth the time invested. Get ready to embark on a culinary journey that will transport you back to your childhood and equip you with a recipe you’ll cherish for years to come.

## Why This Recipe Works

This recipe works because it prioritizes flavor at every stage. We start with a whole chicken to create a deeply flavorful broth, allowing the natural flavors of the chicken to infuse every drop. The slow simmering process extracts maximum flavor, resulting in a broth that is both rich and complex. We then add a carefully selected blend of vegetables to complement the chicken, creating a harmonious balance of flavors. And finally, the homemade egg noodles add a touch of elegance and tenderness that store-bought noodles simply can’t match.

Here’s a breakdown of why each component contributes to the overall success:

* **Whole Chicken:** Using a whole chicken provides a richer, more flavorful broth than using just chicken pieces. The bones contribute collagen, which adds body and a silky texture to the soup.
* **Aromatic Vegetables (Onion, Celery, Carrots):** These vegetables form the foundation of the flavor base, adding sweetness, depth, and complexity to the broth.
* **Fresh Herbs (Parsley, Thyme):** Fresh herbs brighten the flavors of the soup and add a touch of herbaceousness.
* **Homemade Egg Noodles:** Homemade noodles have a superior texture and flavor compared to store-bought noodles. They are tender, slightly chewy, and absorb the broth beautifully.
* **Slow Simmering:** Slow simmering allows the flavors to meld together and deepen, resulting in a more flavorful and complex soup.

## Ingredients

Before you begin, gather your ingredients. Here’s what you’ll need for Grandma’s Chicken Noodle Soup:

**For the Broth:**

* 1 whole chicken (about 3-4 pounds)
* 1 large onion, roughly chopped
* 2-3 carrots, roughly chopped
* 2-3 celery stalks, roughly chopped
* 4-6 cloves garlic, smashed
* 1 bunch fresh parsley, stems included
* 2-3 sprigs fresh thyme
* 1 bay leaf
* 10-12 cups water
* 1 teaspoon salt (or more to taste)
* 1/2 teaspoon black pepper (or more to taste)

**For the Soup:**

* 2 tablespoons olive oil
* 1 onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* Cooked chicken, shredded or diced (from the broth)
* 8 ounces homemade egg noodles (recipe below) or store-bought egg noodles
* Fresh parsley, chopped (for garnish)
* Salt and pepper to taste

**For the Homemade Egg Noodles:**

* 3 cups all-purpose flour
* 1 teaspoon salt
* 4 large eggs
* 2-4 tablespoons water (as needed)

## Equipment

You’ll also need the following equipment:

* Large stockpot or Dutch oven
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Large bowl (for making noodles)
* Rolling pin (for making noodles)
* Pizza cutter or knife (for cutting noodles)
* Colander

## Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own batch of Grandma’s Chicken Noodle Soup.

### Part 1: Making the Chicken Broth

1. **Prepare the Chicken:** Rinse the whole chicken thoroughly under cold water. Remove any giblets or organs that may be inside the cavity. Pat the chicken dry with paper towels.
2. **Combine Ingredients in Stockpot:** Place the whole chicken in a large stockpot or Dutch oven. Add the roughly chopped onion, carrots, celery, smashed garlic, parsley stems, thyme sprigs, bay leaf, water, salt, and pepper. Make sure the chicken is fully submerged in the water. If necessary, add more water to cover.
3. **Bring to a Boil:** Bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to low and simmer gently. Skim off any foam or scum that rises to the surface during the first 30 minutes of simmering. This will help create a clearer broth.
4. **Simmer for 2-3 Hours:** Cover the pot and simmer for 2-3 hours, or until the chicken is cooked through and the meat is falling off the bone. The longer you simmer, the more flavorful the broth will be.
5. **Remove the Chicken:** Carefully remove the chicken from the pot using tongs or a slotted spoon. Place it on a plate to cool slightly.
6. **Strain the Broth:** Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or pot. This will remove any solids and leave you with a clear, flavorful broth. Discard the vegetables and herbs.
7. **Debone and Shred the Chicken:** Once the chicken is cool enough to handle, remove the skin and bones. Shred or dice the chicken meat into bite-sized pieces. Set aside for later.
8. **Defat the Broth (Optional):** If desired, you can defat the broth by refrigerating it for several hours or overnight. The fat will solidify on the surface and can be easily skimmed off. This step is optional but will result in a leaner soup.

### Part 2: Making the Homemade Egg Noodles

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Add Eggs:** Make a well in the center of the dry ingredients and crack the eggs into the well.
3. **Mix and Knead:** Use a fork to gently break the yolks and mix the eggs with the flour. Gradually incorporate the flour into the eggs until a shaggy dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together. If the dough is too wet, add a little more flour.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic. The dough should be firm but not sticky.
5. **Rest the Dough:** Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This will allow the gluten to relax and make the dough easier to roll out.
6. **Roll Out the Dough:** Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a thin sheet, about 1/16 inch thick. Work quickly, as the dough will start to dry out.
7. **Cut the Noodles:** Use a pizza cutter or sharp knife to cut the dough into long, thin strips. You can cut them into any width you prefer, but traditionally egg noodles are about 1/4 inch wide.
8. **Dry the Noodles (Optional):** If you want to store the noodles for later, you can dry them by laying them out on a baking sheet lined with parchment paper. Let them air dry for several hours, or until they are completely dry. Store the dried noodles in an airtight container.
9. **Cook the Noodles:** Bring a large pot of salted water to a boil. Add the fresh or dried egg noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles in a colander.

### Part 3: Assembling the Soup

1. **Sauté the Vegetables:** In the same stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are softened.
2. **Add Herbs:** Stir in the dried thyme and rosemary (if using) and cook for another minute, or until fragrant.
3. **Add Broth and Chicken:** Pour the strained chicken broth into the pot. Add the shredded or diced chicken meat.
4. **Simmer:** Bring the soup to a simmer and cook for 10-15 minutes, or until the flavors have melded together.
5. **Add Noodles:** Add the cooked egg noodles to the soup and simmer for another 2-3 minutes, or until the noodles are heated through.
6. **Season to Taste:** Season the soup with salt and pepper to taste.
7. **Garnish and Serve:** Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!

## Tips and Tricks for Perfect Chicken Noodle Soup

* **Don’t skip the homemade broth:** While it’s tempting to use store-bought broth, homemade broth is the key to a truly exceptional chicken noodle soup. The flavor is simply unmatched.
* **Use quality ingredients:** The better the quality of your ingredients, the better your soup will taste. Use fresh, organic vegetables and a high-quality chicken.
* **Don’t overcook the noodles:** Overcooked noodles will become mushy and detract from the overall texture of the soup. Cook them until they are just tender but still slightly firm to the bite.
* **Adjust the seasoning to your liking:** Taste the soup frequently and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs to suit your preferences.
* **Make it ahead of time:** Chicken noodle soup tastes even better the next day, as the flavors have had time to meld together. You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
* **Freeze for later:** Chicken noodle soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Variations and Additions

* **Add different vegetables:** Feel free to add other vegetables to your soup, such as peas, green beans, corn, or potatoes.
* **Use different herbs:** Experiment with different herbs to create your own unique flavor profile. Some good options include sage, oregano, and marjoram.
* **Add a touch of spice:** If you like a little heat, add a pinch of red pepper flakes to the soup.
* **Make it creamy:** For a creamier soup, stir in a dollop of heavy cream or sour cream at the end.
* **Add lemon juice:** A squeeze of fresh lemon juice can brighten the flavors of the soup and add a touch of acidity.
* **Use a rotisserie chicken:** If you’re short on time, you can use a rotisserie chicken to make the soup. Simply shred the chicken and add it to the broth.

## Serving Suggestions

Grandma’s Chicken Noodle Soup is delicious on its own, but it’s also great served with:

* **Crusty bread:** For dipping and soaking up the delicious broth.
* **Grilled cheese sandwich:** A classic pairing for a reason.
* **Side salad:** For a lighter meal.
* **Crackers:** For added crunch.

## Nutritional Information (Approximate)

* Calories: 350
* Fat: 15g
* Saturated Fat: 4g
* Cholesterol: 120mg
* Sodium: 800mg
* Carbohydrates: 30g
* Fiber: 3g
* Sugar: 5g
* Protein: 25g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

Grandma’s Chicken Noodle Soup is more than just a recipe; it’s a symbol of comfort, love, and tradition. This recipe provides a detailed guide to creating a truly exceptional soup from scratch, using simple ingredients and time-honored techniques. Whether you’re feeling under the weather or simply craving a taste of home, this soup is sure to warm your heart and nourish your soul. So gather your ingredients, roll up your sleeves, and get ready to experience the magic of Grandma’s Chicken Noodle Soup!