Make Ahead

Grandpas Chicken Noodle Soup from scratch

March 10, 2012
4.7 Stars
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

  • Serves 5
  • 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
In This Recipe
  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.

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  • 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.