Grandma’s Homemade Chicken Soup
The ultimate comfort food: Grandma’s Chicken Soup recipe features tender chicken, fresh veggies, and egg noodles in a rich, slow-simmered golden broth.
Equipment
- Large Stockpot
- Ladle
- Cutting Board
Ingredients
- 1 whole Chicken (3-4 lbs) or 3 lbs bone-in parts
- 4 medium Carrots, sliced
- 4 stalks Celery, sliced
- 1 large Yellow onion, chopped
- 3 cloves Garlic, smashed
- 2 sprigs Fresh thyme
- 1 leaf Bay leaf
- 8 oz Egg noodles
- 1 tbsp Salt (adjust to taste)
- 1 tsp Black pepper
Instructions
- Place chicken, chopped onions, half the carrots and celery, garlic, herbs, and peppercorns in a large stockpot. Cover with water by 1 inch.
- Bring to a boil over medium-high heat, then immediately reduce to a low simmer. Skim foam from the top.
- Cover partially and simmer for 90 minutes until chicken is tender. Remove chicken to a plate to cool.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard cooked vegetables. (Alternatively, leave veggies in for rustic style).
- Shred the cooled chicken meat, discarding bones and skin. Return meat to the broth along with remaining fresh carrots and celery.
- Simmer for 15 minutes until veggies are soft. Add egg noodles and cook for another 7-9 minutes until tender.
- Season with salt, pepper, and fresh parsley before serving.
Notes
For the clearest broth, simmer gently and never let it come to a rolling boil. Cook noodles separately for leftovers.