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A gray bowl of homemade chicken noodle soup, full of chicken, chunky carrots and wide pasta noodles.

Grandma's Homemade Chicken Noodle Soup

Familystyle Food
A classic homemade chicken noodle soup recipe straight from grandma's kitchen. This recipe makes a tasty, nourishing soup loaded with tender chunks of chicken, vegetables and wide noodles to catch all the delicious broth. Easy to cook on the stovetop or in a pressure cooker.
5 from 6 votes
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup and Stew
Cuisine American
Servings 6 servings
Calories 442 kcal

Ingredients
 

  • 2 tablespoons (30 g) butter
  • 2 tablespoons (30 ml) olive oil
  • 1 1/2 cups (240 g) chopped onion (1 large)
  • 2 cloves garlic sliced
  • 1/2 pound (225 g) carrots peeled and sliced into 2-inch chunks
  • 3 stalks celery (pick off and reserve the leaves for garnish) sliced into 2-inch chunks (1 cup)
  • 2 pounds (1 kg) boneless, skinless chicken thighs cut into 2-inch chunks
  • 5 cups (1183 ml) low-sodium chicken broth
  • 1/4 teaspoon ground turmeric optional, but makes a beautiful golden broth
  • Kosher salt
  • Freshly ground black pepper to taste
  • 3 round slices of fresh lemon seeds removed
  • 1 small Parmesan rind optional
  • 8 ounces (225 g) dried pappardelle or fettuccine noodles broken into large pieces
  • 1/4 cup (12 g) chopped fresh dill or parsley
  • Freshly grated Parmesan cheese to taste
US Customary - Metric

Instructions
 

  • Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
  • Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
  • When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
  • Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

Notes

Pressure cooker directions:
  1. Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the butter, olive oil, onion, garlic, carrots and celery. Cook until soft and translucent, about 5 minutes, stirring frequently.
  2. Add the chicken, 4 cups broth, turmeric, salt, pepper, lemon and Parmesan rind (if using).
  3. Secure the lid of the pressure cooker and cook on high 15 minutes. Release the pressure manually.
  4. Stir in the cooked pasta, dill and cheese and serve.
To freeze the soup:
  • Don't add the noodles if you want to freeze the soup - they will absorb the broth and get soggy.
  • Portion the soup into freezer-proof containers 3/4-full to allow for expansion. Cool completely.
  • Fasten the container lids securely. Mark a piece of masking tape with the date and place in the freezer. Store for up to 2 months.
  • Thaw overnight in the refrigerator or use the defrost setting on a microwave.
  • Cook the noodles after defrosting and add to the heated soup when you're ready to serve.

Nutrition

Serving: 1gCalories: 442kcalCarbohydrates: 39gProtein: 40gFat: 14gSaturated Fat: 3gCholesterol: 176mgSodium: 255mgPotassium: 896mgFiber: 4gSugar: 5gVitamin A: 6675IUVitamin C: 14mgCalcium: 80mgIron: 3mg