1-Pot Grandma’s Homestyle Chicken Noodle Soup from Scratch

Nothing says love like a steaming bowl of Grandma’s homestyle chicken noodle soup. I can still picture her standing at the old gas stove, wooden spoon in hand, watching the broth simmer while the scent of thyme and garlic filled her tiny kitchen. This isn’t just soup – it’s childhood in a bowl, the kind of meal that warms you from the inside out on chilly days or when you need a little extra comfort.

Table of contents:

What makes this recipe special? It’s the real deal – no shortcuts, no bouillon cubes, just honest ingredients simmered slowly to coax out every bit of flavor. Grandma knew what she was doing – that whole chicken gives the broth incredible depth you just can’t get from store-bought stock. And those tender egg noodles? They soak up all that goodness like little flavor sponges.

After decades of making this soup (and teaching my own kids the family method), I can tell you – there’s magic in these simple steps. When the steam rises from your pot carrying that familiar aroma, you’ll understand why this recipe has been passed down through generations.

Why You’ll Love Grandma’s Homestyle Chicken Noodle Soup from Scratch

This isn’t just any chicken noodle soup – it’s the kind that hugs your soul with every spoonful. Here’s why it’ll become your new comfort food obsession:

• Real-deal flavor: That whole chicken gives the broth a richness powder mixes can’t touch – your kitchen will smell like childhood memories
• Wholesome goodness: Just fresh veggies, herbs, and honest ingredients – no mystery powders or preservatives
• Simple perfection: One pot, basic steps, and minimal fuss – even beginner cooks can nail this
• Meal prep magic: Makes fantastic leftovers (flavors get better!) and freezes beautifully for instant comfort meals

Trust me, once you taste the difference homemade makes, you’ll never go back to the canned stuff!

Ingredients for Grandma’s Homestyle Chicken Noodle Soup from Scratch

Here’s everything you’ll need to make magic happen – just like Grandma did (no fancy ingredients, I promise!):

• 1 whole chicken (about 3-4 lbs): Bones and skin add incredible flavor to the broth
• 8 cups water: Filtered if you’ve got it – it makes a difference!
• 2 carrots, chopped: My grandma always cut them on the diagonal – pretty and practical
• 2 celery stalks, chopped: Don’t skip the leaves – that’s where the flavor hides
• 1 onion, diced: Yellow onions work best for that sweet, mellow taste
• 2 cloves garlic, minced: Fresh only – none of that jarred stuff
• 2 tsp salt: Start with this, then adjust at the end
• 1 tsp black pepper: Freshly ground if possible
• 1 tsp dried thyme: Rub it between your fingers to wake up the oils
• 2 bay leaves: Grandma’s secret weapon – just remember to fish them out later
• 2 cups egg noodles: The wide, old-fashioned kind – they hold up best
• 2 tbsp fresh parsley, chopped: Adds that bright pop of color and flavor

See? Nothing weird or complicated – just real food that works together perfectly.

Equipment Needed for Grandma’s Homestyle Chicken Noodle Soup from Scratch

You won’t need fancy gadgets – just these basics from any kitchen:

• Large stockpot: At least 8 quarts to hold everything comfortably
• Sharp chef’s knife: For chopping veggies and deboning chicken
• Wooden spoon: Grandma swore it tasted better when stirred with wood
• Measuring spoons: For getting those seasonings just right
• Slotted spoon: Essential for skimming fat and removing chicken

That’s it! Now let’s get cooking.

How to Make Grandma’s Homestyle Chicken Noodle Soup from Scratch

Alright, let’s get to the good stuff! Making this soup is easier than you think – just follow these simple steps, and you’ll have a pot of pure comfort in no time.

Preparing the Chicken and Broth

First things first – grab that whole chicken and plop it right into your biggest pot. Cover it with the water (cold is fine) and crank the heat to high. Once it starts bubbling, turn it down to a gentle simmer – you want slow bubbles, not a rolling boil. Set your timer for 1 hour and resist the urge to peek too often!

When the timer dings, carefully fish out the chicken with tongs or a slotted spoon (it’ll be hot!) and let it cool just enough to handle. While it’s resting, skim any foamy bits off the broth with your slotted spoon – this makes for clearer, prettier soup. Then get to shredding! Discard the skin and bones, but save every last bit of that juicy meat.

Adding the Vegetables and Seasonings

Now for the flavor boosters! Toss in your chopped carrots, celery, and onion first – these need a little more time to soften up. Give them about 5 minutes head start before adding the garlic, salt, pepper, thyme, and those magical bay leaves. Oh, the smell at this point is heavenly!

Let everything simmer together for about 20 minutes – just until the veggies are tender but still have some bite. Don’t forget to fish out those bay leaves before serving (nobody wants to bite into one!).

Cooking the Noodles and Finishing Touches

Time for the noodles! Stir in those egg noodles and set your timer for 8-10 minutes. Check them early – they cook fast and turn mushy if you overdo it. Right at the end, sprinkle in that fresh parsley for a pop of color and freshness.

Give it one last taste – maybe it needs another pinch of salt? Then ladle it up while it’s piping hot. There you have it – soup just like Grandma used to make!

Tips for Perfect Grandma’s Homestyle Chicken Noodle Soup from Scratch

After making this soup more times than I can count, here are my can’t-live-without secrets for getting it just right:

• Roast that chicken first: Brown it in the oven at 400°F for 30 minutes before boiling – adds incredible depth to your broth
• Skim, skim, skim: Take the extra minute to remove fat and foam – your soup will look and taste cleaner
• Don’t overcook the noodles: They’ll keep softening in the hot broth, so pull them when they’re al dente
• Salt in stages: Start with less, then adjust after adding noodles – they soak up salt like crazy!

Trust me – these little touches make all the difference between good soup and grandma-worthy perfection!

Variations on Grandma’s Homestyle Chicken Noodle Soup from Scratch

While Grandma’s original recipe is perfect as-is, here are some fun twists I’ve tried over the years when the mood strikes:

• Whole wheat noodles: Give it a nutty twist – just cook them separately to avoid clouding your beautiful broth
• Golden glow: Add a teaspoon of turmeric with the veggies for extra anti-inflammatory benefits
• Herb swap: Try fresh dill instead of parsley – tastes like springtime in a bowl
• Extra veggies: Toss in a handful of frozen peas or corn during the last 5 minutes

The beauty of this recipe? It’s forgiving – make it your own while keeping Grandma’s spirit alive!

Serving and Storing Grandma’s Homestyle Chicken Noodle Soup from Scratch

There’s nothing like dunking a crusty piece of sourdough into this soup – the bread soaks up all that rich broth and becomes almost as good as the soup itself! For storing, let it cool completely before popping it in the fridge (good for 3 days) or freezer (perfect for up to 3 months). Pro tip: Freeze in individual portions for instant comfort meals when you need them most!

Nutritional Information for Grandma’s Homestyle Chicken Noodle Soup from Scratch

Here’s the scoop on what’s in each comforting bowl (based on a 1-cup serving):

• Calories: 320
• Protein: 28g (thanks to that whole chicken!)
• Carbs: 30g
• Fat: 8g

Remember – these are estimates! Your exact numbers will depend on your chicken’s size and how much broth you spoon up. But honestly? When soup tastes this good, who’s counting?

FAQs About Grandma’s Homestyle Chicken Noodle Soup from Scratch

Q1. Can I use store-bought broth instead of making my own?
Technically yes, but oh honey, you’ll miss out on the magic! The homemade broth from the whole chicken gives this soup its rich, velvety depth that boxed broth just can’t match. If you must, use low-sodium chicken stock – but promise me you’ll try the real deal at least once!

Q2. My soup turned out cloudy – what did I do wrong?
No worries! Cloudiness usually means the broth boiled too vigorously. Next time, keep it at a gentle simmer and skim any foam that rises. But listen – cloudy soup still tastes amazing, so don’t stress. Grandma always said the best soups aren’t beauty queens!

Q3. Can I freeze this soup with the noodles in it?
You can, but the noodles get a bit mushy when thawed. My trick? Freeze just the broth and add fresh noodles when reheating. That way you get perfect texture every time. The frozen broth keeps beautifully for 3 months – instant comfort on busy nights!

For more delicious recipes and inspiration, follow us on Pinterest!

Print