Grandma’s Old-Fashioned Chicken Noodle Soup

Nothing warms the soul quite like a steaming bowl of Grandma’s Old-Fashioned Chicken Noodle Soup. This classic recipe, passed down through generations, offers a comforting blend of tender chicken, savory broth, perfectly cooked noodles, and garden-fresh vegetables. More than just a meal, it’s a hug in a bowl, a reminder of simpler times, and a guaranteed crowd-pleaser.

The Secret to Grandma’s Perfect Broth

The foundation of any exceptional chicken noodle soup is, without a doubt, the broth. This isn’t just water with chicken flavor; it’s a rich, flavorful elixir that takes time and care to develop. Grandma always said, “The broth is the soul of the soup!”

Starting with the Right Chicken: Many recipes call for chicken breasts or thighs, but Grandma insisted on using a whole chicken. Why? Because the bones and skin impart a depth of flavor you simply can’t achieve with just the meat. A 3-4 pound chicken is ideal. Before cooking, remove any giblets and excess fat.

Building the Flavor Base: Don’t just toss the chicken into a pot of water. Start by sautéing aromatics like onions, carrots, and celery in a little olive oil or butter. This process, known as mirepoix, releases the natural sugars and flavors of the vegetables, creating a delicious base for the broth. Add a few cloves of garlic for extra depth. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

Simmer, Don’t Boil: Once the aromatics are ready, add the whole chicken to the pot and cover it with about 8-10 cups of cold water. Bring the water to a gentle simmer, not a rolling boil. Boiling will make the chicken tough and the broth cloudy. As the broth simmers, skim off any foam or impurities that rise to the surface. This will ensure a clear and flavorful broth. Add a bay leaf, a few sprigs of fresh thyme, and some peppercorns for extra flavor. Let the chicken simmer for at least 1.5-2 hours, or until it’s cooked through and easily pulls away from the bone.

Strain and Separate: Once the chicken is cooked, carefully remove it from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve to remove the vegetables, bones, and seasonings. Discard the solids (or save the cooked carrots and celery for adding back into the soup later). Let the broth cool slightly before refrigerating it. Once chilled, any fat that rises to the surface can be easily skimmed off, resulting in a healthier and more flavorful soup. Shred the chicken, discarding the skin and bones.

Choosing the Right Noodles: An Important Decision

Grandma always had her preferences when it came to noodles, and choosing the right ones can significantly impact the overall texture and taste of your soup.

Egg Noodles are King: While other types of noodles can be used, egg noodles are the traditional choice for chicken noodle soup. Their rich, slightly chewy texture complements the savory broth and tender chicken perfectly. Look for wide or medium egg noodles for the best results. Avoid thin noodles, as they can become mushy easily.

Timing is Everything: Don’t add the noodles to the soup too early, or they will overcook and become soggy. Wait until the chicken and vegetables are cooked through before adding the noodles. Bring the broth to a gentle simmer, then add the noodles and cook according to the package directions, usually about 8-10 minutes, or until they are tender but still firm.

Preventing Soggy Noodles: To prevent the noodles from absorbing too much broth and becoming mushy, you can cook them separately in boiling water until al dente, then add them to the soup just before serving. This is especially helpful if you plan to store the soup for later. Another trick is to slightly undercook the noodles in the soup, as they will continue to cook in the hot broth.

Vegetables: Freshness Matters

The vegetables in Grandma’s chicken noodle soup add essential flavor, nutrients, and texture. Using fresh, high-quality vegetables will make a big difference in the final result.

The Classic Trio: Onions, carrots, and celery are the foundation of most chicken noodle soups. They add sweetness, depth, and a subtle earthiness. Dice them into small, uniform pieces for even cooking.

Adding Other Vegetables: Feel free to get creative with your vegetables. Some other great additions include:

• Potatoes: Russet or Yukon Gold potatoes add heartiness and creaminess to the soup. Dice them into small cubes and add them along with the carrots and celery.
• Peas: Frozen peas add a pop of sweetness and color. Add them during the last few minutes of cooking.
• Green Beans: Fresh or frozen green beans add a crisp, fresh flavor. Cut them into bite-sized pieces and add them along with the carrots and celery.
• Spinach or Kale: These leafy greens add nutrients and a slightly bitter flavor. Add them during the last few minutes of cooking until they are wilted.

Fresh Herbs are a Must: Fresh herbs elevate the flavor of chicken noodle soup to another level. Parsley, thyme, and dill are all excellent choices. Add them during the last few minutes of cooking to preserve their flavor and aroma.

Assembling and Serving the Perfect Bowl

Once you have your broth, chicken, noodles, and vegetables prepared, it’s time to assemble the perfect bowl of Grandma’s chicken noodle soup.

Combining the Ingredients: Bring the broth to a gentle simmer. Add the cooked chicken, vegetables, and noodles to the pot. If you are using pre-cooked noodles, add them just before serving. Stir gently to combine.

Seasoning to Taste: Taste the soup and adjust the seasoning as needed. Add salt, pepper, or a pinch of cayenne pepper for a little heat. You may also want to add a squeeze of lemon juice to brighten the flavors.

Serving Suggestions: Ladle the soup into bowls and garnish with fresh parsley or dill. Serve with crusty bread or crackers for dipping. For an extra touch of comfort, add a dollop of sour cream or a sprinkle of shredded cheese.

Storage and Reheating: Chicken noodle soup can be stored in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave until heated through. Be aware that the noodles may absorb more broth as the soup sits, so you may need to add a little extra water or broth when reheating. For longer storage, you can freeze the soup in airtight containers for up to 2-3 months. However, be aware that the noodles may become mushy when thawed.

Variations and Tips for Success

While Grandma’s recipe is perfect as is, there are always ways to customize it to your liking.

Spicy Chicken Noodle Soup: Add a pinch of cayenne pepper or a dash of hot sauce to the broth for a spicy kick. You can also add some diced jalapenos or chili peppers to the vegetables.

Creamy Chicken Noodle Soup: Stir in a dollop of heavy cream or sour cream to make the soup extra creamy. You can also add a splash of milk or half-and-half for a lighter version.

Lemon Chicken Noodle Soup: Add a squeeze of lemon juice and some lemon zest to the soup for a bright, citrusy flavor. This is a great option if you’re feeling under the weather.

Rotisserie Chicken Shortcut: If you’re short on time, you can use a rotisserie chicken instead of cooking a whole chicken. Simply shred the chicken and add it to the soup along with the broth.

Vegetarian Chicken Noodle Soup: Substitute vegetable broth for chicken broth and add some tofu or chickpeas for protein. You can also add extra vegetables, such as mushrooms, zucchini, or bell peppers.

Tips for Success:

• Don’t overcook the noodles: Overcooked noodles will become mushy and ruin the texture of the soup. Cook them until they are al dente, or slightly undercooked, as they will continue to cook in the hot broth.
• Use fresh herbs: Fresh herbs add a burst of flavor to the soup. Add them during the last few minutes of cooking to preserve their flavor and aroma.
• Season to taste: Taste the soup and adjust the seasoning as needed. Don’t be afraid to add salt, pepper, or other spices to enhance the flavor.
• Let the soup simmer: Simmering the soup for a longer period of time will allow the flavors to meld together and create a richer, more flavorful broth.

Frequently Asked Questions

What is the best way to thicken chicken noodle soup?

You can thicken chicken noodle soup by adding a cornstarch slurry (mix equal parts cornstarch and cold water) to the simmering broth, or by mashing some of the potatoes or vegetables. Another option is to add a small amount of heavy cream or sour cream.

How do you keep noodles from getting soggy in soup?

To prevent soggy noodles, cook them separately until al dente and add them to the soup just before serving. Alternatively, you can slightly undercook the noodles in the soup, as they will continue to cook in the hot broth. Also, avoid storing leftover soup with the noodles in it for extended periods.

What can I add to chicken noodle soup for more flavor?

To add more flavor to chicken noodle soup, consider adding fresh herbs like parsley, thyme, or dill. A squeeze of lemon juice can brighten the flavors. Other additions include a bay leaf during simmering, a pinch of red pepper flakes for heat, or a splash of white wine during the vegetable sautéing step.

Can I freeze chicken noodle soup?

Yes, you can freeze chicken noodle soup, but the noodles may become mushy when thawed. To minimize this, undercook the noodles slightly before freezing. Cool the soup completely before transferring it to airtight containers or freezer bags.

Is chicken noodle soup good for a cold?

Chicken noodle soup is often recommended for colds due to its hydrating properties and the nutrients from the chicken and vegetables. The warm broth can help soothe a sore throat and loosen congestion. Some studies suggest it may have mild anti-inflammatory effects.