Grandma's Homemade Chicken Noodle Soup. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. Grandma's Homemade Chicken Noodle Soup

You can have Grandma's Homemade Chicken Noodle Soup using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Grandma's Homemade Chicken Noodle Soup
  1. It’s 5 Lb. of Whole Chicken.
  2. It’s 2 of Celery Sticks- cut 1 in big chunks, mince other.
  3. Prepare 2 of Medium Carrots- cut 1 in big chunks, mince other.
  4. Prepare 1 of Large Red onion, quarter half of it, and mince the other half.
  5. Prepare 8 of large Garlic Cloves or the whole head If your a garlic lover.
  6. Prepare Half of bunch of Parsley.
  7. Prepare 2 of Bay Leaves.
  8. It’s A Few of Sprigs Fresh Thyme.
  9. You need 1 Sprig of Fresh Rosemary.
  10. It’s 2 of Fresh Sage Leaves.
  11. You need 1/2 of Lemon, Quartered.
  12. You need 2 TBS of Butter.
  13. Prepare 1 TBS. of Black Pepper.
  14. It’s 1/8 Cup of salt (I use Himilayan Pink Sea Salt).
  15. It’s 1/2 LB. of Homemade Noodles.
  16. Prepare of Optional- 1 Tbsp. Red Pepper Flakes.

You can add noodles to make chicken noodle soup, or add rice. We usually make chicken and rice soup because gluten free noodles tend to get pretty mushy. You can use brown or white rice in this soup recipe. I'm Grandma and I've been making homemade chicken soup my whole life.

Grandma's Homemade Chicken Noodle Soup instructions

  1. Put the chicken in a large pot and fill with water until chicken is covered. Add 1 stick of celery(the big chunks) and the 1 carrot stick (big chunks) plus the rest of the ingredients except noodles. Bring to boil, then reduce to simmer. Put the lid on and check after an hour and 15 mins..

  2. Insert a thermometer into deepest part of breast until the internal temperature reaches 160. (Not 165) it will come to temperature after resting for 10 mins..

  3. At this point, if your chicken has reached temperature, remove the chicken and place on a large cutting board. Strain and SAVE the amazing broth you just made. Picture below is after shredding chicken and before straining. I added the bones back to broth and simmered for another 30 mins..

  4. If your still with me, (I didn't say grandma's took shortcuts, the flavor is worth the effort.) Then shred the chicken and set aside..

  5. Heat the same pan over medium, add 2 Tbsp butter, your remaining Carrot,🥕 Celery and 1/2 minced Onion. Summer about 10 mins until translucent. You can add a pinch of salt to make the veggies sweat..

  6. Add broth to the veggies, taste for salt and pepper, add about 2 cups of chicken or more if you like. Simmer for another 10 mins. And add your homemade noodles!.

  7. Oh ya! Speaking of homemade noodles- see my next post to come for homemade fettuccini noodles..

My family says I make the most delicious chicken soup this side of the Mississippi and North of Boca! It was my mother who first taught me to cook in her tiny kitchen. That's where I learned the secret of making delicious chicken soup. Pat chicken dry with paper towels; sprinkle with salt and pepper. The flour in the noodles would make the soup too starchy therefore cook noodles separately el dente.