Grandma's Secret Chicken Noodle Soup

Ingredients

• 1 whole, 1.36–1.81 kg (3–4 lb)chicken
• 2 large; 1 quartered, 1 finely dicedyellow onions
• 4 large, peeled and cut into roundscarrots
• 4 stalks, dicedcelery
• 4 cloves; 2 smashed, 2 mincedgarlic
• 1 bunch, chopped (about 120 ml, ½ cup)fresh dill
• 1 bunch, chopped (about 120 ml, ½ cup)fresh parsley
• 1.9–2.4 litres (8–10 cups)low-sodium chicken broth
• 227 g (8 oz)wide egg noodles
• 2bay leaves
• 1 teaspoonwhole black peppercorns
• to tastesalt
• 1 tablespoonolive oil or butter
• as neededcold water

Instructions

1. 1

   Load the pot

   Put the whole chicken in a heavy-based pot of at least 7.6 litres (8 quarts). Add the quartered onion, 2 smashed garlic cloves, bay leaves, 1 teaspoon peppercorns and a generous pinch of salt. Pour in the chicken broth and enough cold water to just cover the chicken.

2. 2

   Simmer gently

   Bring the liquid to a gentle simmer over medium-high heat, then turn the heat down to low so only small bubbles rise. Skim off any foam that appears during the first 15 minutes.

3. 3

   Cook the chicken

   Partially cover the pot and simmer the chicken gently for 45–60 minutes, until it is cooked through and the meat is pulling away from the bone. Its internal temperature should reach 74°C (165°F).

4. 4

   Rest the chicken

   Carefully transfer the chicken to a large chopping board or platter. Leave it to rest until it is cool enough to handle.

5. 5

   Strain the broth

   While the chicken cools, pour the broth through a fine-mesh sieve into a large bowl or clean pot. Discard the cooked vegetables and herbs.

6. 6

   Shred the meat

   Once cool enough to handle, pull the meat from the bones and discard the skin and bones. Pick out the meat from the back and the small oyster portions on the thighs as well.

7. 7

   Soften the vegetables

   Rinse the original pot or use a clean one. Heat 1 tablespoon of olive oil or butter over medium heat, then add the diced onion, carrots and celery. Sauté for 6–8 minutes, until softened and the onion is translucent. Add the remaining 2 minced garlic cloves and cook for 30 seconds, until fragrant.

8. 8

   Finish the soup

   Pour the strained broth into the pot with the sautéed vegetables and bring it to a gentle simmer. Add the shredded chicken, taste the broth and adjust the salt. Simmer for 10–15 minutes to let the flavours meld.

9. 9

   Cook the noodles

   In a separate pot, cook the egg noodles in salted boiling water according to the packet directions. Drain them well and keep them out of the soup pot.

10. 10

    Add herbs and serve

    Just before serving, stir the dill and parsley into the simmering soup. Put some cooked noodles in each bowl, then ladle the hot soup and chicken over them.

What is chicken noodle soup?

Chicken noodle soup is a comforting American staple: chicken, vegetables and noodles served in a savoury broth. This version starts with a whole chicken simmered with onion, garlic and herbs, which gives the broth time to take on their flavour.

The method keeps the noodles separate until serving and adds fresh dill and parsley at the end. Those choices help the noodles stay firm and give the finished soup a fresh herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The noodles and vegetables provide most of the carbohydrates, while the chicken supplies most of the protein. The chicken and the olive oil or butter contribute fat, with the cooking fat used in a relatively small quantity. Balance a bowl with a side salad or extra vegetables, and use the stated portion of noodles if you want to keep the bowl’s proportions consistent.

Build flavour in the broth

Whole chicken: simmering the bird with the quartered onion, smashed garlic, bay leaves and peppercorns creates the base for both the broth and the shredded meat.

Low simmer: keep the liquid at a gentle bubble rather than a rolling boil, and skim foam during the first 15 minutes. This follows the recipe’s method for keeping the broth clear.

Strain, then shred

Strained broth: pass the cooking liquid through a fine-mesh sieve after removing the chicken, then discard the spent solids. This leaves the soup base ready for the fresh vegetables.

Tender meat: let the chicken cool until it is manageable, then remove the meat from the bones. Check the back and the thigh oysters for extra pieces before discarding the skin and bones.

Soften the fresh vegetables

Sautéed base: cook the diced onion, carrots and celery for 6–8 minutes, until softened and the onion is translucent. This gives the vegetables a head start before they simmer in the broth.

Garlic timing: add the minced garlic after the other vegetables and cook it for just 30 seconds, until fragrant. It then goes into the soup with the strained broth.

Keep the noodles separate

Separate pot: boil the egg noodles in salted water according to their packet directions, then drain them well. The method keeps them out of the soup pot so they do not continue cooking in the broth.

Bowl assembly: divide noodles among the serving bowls and ladle the hot soup over them just before eating. This lets everyone get noodles and broth together without storing them in the same pot.

Finish with fresh herbs

Dill and parsley: stir both into the simmering soup just before serving. Adding them at the end keeps their flavour distinct from the herbs and aromatics used to cook the chicken.

Final seasoning: taste the broth after adding the shredded chicken and adjust the salt before the final 10–15-minute simmer.

Serve it as a meal

The soup already brings together chicken, vegetables, broth and noodles, so it can be served on its own in a generous bowl. Bread or crackers alongside are useful for anyone who wants something to dip or crumble into the broth.

For a fresh contrast, serve a simple green salad beside it. Add the noodles to individual bowls rather than the pot if you expect to have leftovers.

Recipe notes & tips

• Use a pot of at least 7.6 litres (8 quarts) so the chicken can be covered with broth and water.
• Keep the chicken at a gentle simmer rather than letting the broth boil vigorously.
• Use a fine-mesh sieve to strain the broth after removing the chicken.
• Cook the noodles according to their packet directions, since cooking times can vary by brand.
• Taste the broth and adjust the salt after adding the shredded chicken.
• Add the fresh dill and parsley just before serving.

Variations

• Extra vegetables: add more carrots or celery to the sautéed base.
• Herb shift: use more dill or parsley to suit the flavour you prefer.
• Butter base: choose butter instead of olive oil to sauté the vegetables.
• Noodle swap: use another soup noodle in place of the wide egg noodles.
• Pepper finish: grind a little black pepper into each bowl at the table.

Common mistakes to avoid

• Boiling hard: keep the pot at a gentle simmer so the broth does not churn.
• Skipping the skimming: remove foam during the first 15 minutes as it rises.
• Overcooking the garlic: add the minced cloves after the vegetables and cook for only 30 seconds.
• Adding noodles to the pot: cook them separately and portion them into bowls to serve.
• Shredding too soon: let the chicken cool until it is safe to handle before pulling off the meat.
• Adding herbs too early: stir in the dill and parsley just before serving.

How to store

Store leftover soup and noodles separately in covered containers in the fridge and use within 3–4 days. Reheat the soup until hot, then serve it over freshly reheated or cooked noodles; keeping them separate helps prevent them becoming soft in storage.

Frequently asked questions