Grandma's Chicken Noodle Soup Recipe

My grandma is so important to me. I grew up romping around her hobby farm after school and on weekends, learning to garden and dream.

To this day, she still cuts out tasty recipes from magazines that she wants to try, and I've been lucky enough to pick her brain to learn to make some of her classic comfort foods.

This chicken noodle soup recipe is arguably my favorite thing she makes. It's the kind of soup you make when someone’s sick, when it’s snowing sideways, or when you just want dinner to feel like a hug. It is on our regular menu rotation from fall through spring.

Simple ingredients, no shortcuts, and absolutely nothing fancy — and somehow, it’s perfect every time.

Grandma Joanne’s Chicken Noodle Soup Recipe

Time: 1½–2 hours

Yield: About 8 servings

Ingredients

• Chicken bouillon cubes – usually 8–12 cubes, to taste (this is my favorite brand for this soup)

• 1½ lbs boneless chicken thighs (I often use 2–2¼ lbs for extra protein)

• 1 bag baby carrots (or ~1 lb whole carrots)

• 6–8 celery stalks, including the leaves (aim for about the same volume as the carrots)

• 2 cups egg noodles

  
  

Instructions

1. Make the Broth

Fill a large pot (we use a 6-quart soup pot) about ⅔ full with water — roughly 16 cups. Add 8 bouillon cubes, place over high heat, and bring to a boil. You’ll likely add more bouillon later, but this gives you a solid base to start.

2. Chop the Vegetables

While the broth comes to a boil, prep your veggies.

• Slice carrots into ¼" thick rounds (1/2" thick if you're using baby carrots)

• Chop celery about ¼-inch thick

• Don’t forget to chop the celery leaves — they add great flavor and garnish!

Set vegetables aside.

3. Cook the Noodles

In a separate pot, cook the egg noodles until al dente. Drain and set aside. (This keeps them from turning mushy in the soup.)

4. Cool the Broth Slightly

Once the broth is boiling, reduce the heat to a gentle simmer and let it calm down for a minute or two.

5. Add the Chicken

Add your thawed chicken to the pot. We love using chicken thighs (or leftover holiday turkey!) because the extra fat gives the soup a richer, fuller flavor — but chicken breasts work too.

6. Simmer the Chicken

Leave the lid off and gently simmer until the chicken reaches an internal temperature of 165°F, about 20 minutes.

Pro Tip: Don’t let the soup boil aggressively. High heat melts the fats too quickly and can make your broth cloudy. It’ll still taste good — just not quite as pretty.

7. Chop the Chicken

Remove the cooked chicken and place it on a cutting board. Cut into bite-sized chunks, then return it to the pot.

8. Cook the Vegetables

Add the carrots and celery to the soup. Keep everything at a simmer for 20–30 minutes, until the vegetables are fork-tender.

9. Taste and Adjust

Taste the broth. This is where you make it yours. Most of the time, you’ll want to add 1–3 more bouillon cubes (or more!). Let them dissolve fully before tasting again.

10. Add Noodles & Enjoy

Stir in the cooked egg noodles and serve! 💛

Notes from My Kitchen

This recipe is about as simple as they come. I’ve tried to “fancy it up” over the years with extra spices or vegetables, but honestly? It’s never as good. (And that’s coming from someone who loves spices and veggies.)

This soup is the definition of simple and spectacular.

It’s hearty, comforting, and surprisingly balanced — protein, fats, carbs, and veggies all in one bowl. Serve it with a grilled cheese or a side salad for a simple, delicious meal. (Bonus points if the grilled cheese is made with our Simple English Muffin Toasting Bread!)

It keeps well in the fridge for up to a week and freezes beautifully — so do yourself a favor and stash half away for a cold February day. 💛

Sending you warm winter wishes from our kitchen,