Chicken noodle soup always reminds me of Eleanor’s house. She was a humble woman, who always had news and stories to talk about with everyone. Here is the most comforting soup that takes me back to the farm as a small girl. Enjoy a bowl and catch up on family stories, just like Grandma. Bonus if there is fresh warm bread!
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 temperature of the chicken. It is finished cooking at 165 degrees. When chicken reaches this temperature, remove it from the dutch oven and allow to rest before shredding.
- Strain broth into a bowl.
- In the empty dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook until onions are translucent. Add garlic and cook for 1 minute.
- Add broth that the chicken was cooked in back into the dutch oven, along with an additional 8 cups of broth, bay leaf and rosemary.
- Once chicken is cooled enough to work with, shred chicken and add back to the pot.
- Simmer for 30 minutes.
- Add egg noodles into soup and simmer for 12 minutes.
- Take off the heat and serve hot!
