This recipe for chicken noodle soup is a classic family recipe. It is easy to follow and can serve up to 14 people.
Chicken noodle soup is the most comforting and soothing foods. It has powerful ingredients that heal the mind, body and soul. Nearly every ingredient in this soup is rich in immune boosting vitamins and minerals. In fact, it has been researched and proven to be a helpful meal during cold and flu season. One study in particular that researched the benefits is found in the National Library of Medicine. Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers – PMC
Boiling a whole chicken to make broth is an excellent way to incorporate additional vitamins and minerals. The nutrients found in the bones of the chicken can enhance immunity, promote collagen production, and support bone health.
Preparation and storage
To achieve the best tasting chicken noodle soup, it does require a long cooking time. To speed up process, the chicken can be cooked in a pressure cooker. I prefer to use a dutch oven for longer, as it results in fewer dishes to wash.
Chicken noodle soup is one of those meals that intensifies in flavor as it simmers, as well as after it is refrigerated. It tastes amazing fresh and hot off the stove but can be refrigerated for up to four days. Additionally, chicken soup can also be frozen for up to six months or pressure canned for long term storage. Note that freezing or canning with the noodles may alter their texture. It is best to freeze or can without noodles, then boil some fresh noodles to add to the soup when ready to eat.
Other delicious chicken soup recipes:
Print Recipe
Grandma's Chicken Noodle Soup
Ingredients
- 1 Whole chicken
- Salt and pepper to season
- 2 tbsp Butter
- 1 Onion
- 3 Carrots
- 3 Celery ribs
- 4 cloves Garlic
- 1 Bay leaf
- 2 sprigs Rosemary
- 12 cups Chicken broth
- 8 oz Egg noodles
Instructions
- Place whole chicken in a large dutch oven. Lightly salt and pepper the chicken. Pour in 4 cups of chicken broth and turn heat on to medium. Cover and simmer for 90 minutes.
- Check the temperature of the chicken. It is finished cooking at 165 degrees in the middle of the chicken breast near the bone. When chicken reaches this temperature, remove it from the dutch oven and allow to rest before shredding.
- Strain the broth into a bowl and reserve to add back to the dutch oven after the vegetables sauté.
- In the empty dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until onions are translucent. Add garlic and cook for 1 additional minute.
- Add the broth that the chicken was cooked in back into the dutch oven, along with an additional 8 cups of broth, a bay leaf and rosemary.
- Once the chicken is cooled enough to work with, shred the chicken and add it back to the pot.
- Simmer for 30 minutes.
- Add the egg noodles into soup and simmer for 12 minutes, stirring occasionally.
- Take the pot off the heat and serve hot!
