Make Ahead

Grandpas Chicken Noodle Soup from scratch

March 10, 2012
3 Ratings
  • Serves 5
Author Notes

Whenever me or any family member was sick, my grandpa would make his famous soup. It is very nourishing and will make you feel better :) —agadamaam

What You'll Need
  • Chicken Stock
  • 1 Whole free range chicken, with the skin, (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 Carrots, unpeeled cut into large chunks
  • 3 Organic celery stalks and leaf cut into chunks
  • 2 Large white onions, quartered
  • 1 Head of garlic, take it and just cut in in half
  • 1 Turnip, quartered
  • 1/4 bunch FRESH thyme
  • 2 Bay Leaves
  • 8 Whole black peppercorns
  • Soup
  • 2 tablespoons Extra virgin Olive Oil
  • 1 Medium Yellow onion chopped
  • 3 garlic cloves, minced
  • 2 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 1 Bay Leaf
  • 4 fresh thyme sprigs
  • 8 ounces Wide egg noodles (found in Kosher foods section)
  • 1 1/2 cups shredded cooked chicken
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 2 dashes Kosher Salt
  • 3 dashes Freshly Ground Black Pepper
  • 1 pinch Flat-leaf Parsley
  • 2 quarts 2 quarts chicken stock, recipe follows
  1. For the Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and put in the fridge. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Store the stock, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate over night. In the morning take a spoon and remove all the fat from the top.
  2. For the Soup: Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

See what other Food52ers are saying.

  • Christine
  • Rica

2 Reviews

Christine January 7, 2016
I made this and it was delicious!
Rica March 13, 2014
Where is your grandpa from? I just made a variation of this soup with dried Thyme and more garlic (20g), and it was so good.