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–+ servings

Grandma's Chicken Noodle Soup

Grandma's recipe for chicken noodle soup is easy to make with leftover chicken and pantry staples. Everyone will enjoy a hot bowl of this savory soup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2.5 cups wide egg noodles
  • 4 cups shredded leftover cooked chicken
  • 10 cups chicken broth homemade or low-sodium
  • 3 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sauté until the vegetables soften, about 5–6 minutes.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Add the shredded chicken and egg noodles. Reduce heat to a simmer and cook until the noodles are tender, about 8–10 minutes.
  5. Season with salt and pepper, then stir in the fresh parsley.
  6. Let the soup rest off the heat for a couple of minutes to meld the flavors.
  7. Serve hot in bowls, garnished with extra parsley or a squeeze of lemon if desired.
  8. Store leftovers in an airtight container in the fridge for up to 3 days.
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