Grandma’s Chicken Soup Recipe

My Grandma’s Homemade Chicken Soup Is Comfort Food

This soup is as close to comfort food as it gets. I remember my grandmother making this soup every time we went to visit. The memories come back every time I make this soup.

This easy chicken soup recipe is made from scratch, with fresh simple ingredients. This chicken soup takes time to make because the flavors slowly simmer in…but I promise it is worth it!

Our whole family loves this soup, and I really need to make it more often. Fall is finally here and soon cold and flu season will be here. We also love this delicious Turmeric Chicken Vegetable Soup during cold and flu season!!

It is so easy to make a bowl of good chicken soup from scratch. You don’t need many ingredients. Just add chicken, broth, carrots, onion, garlic, and celery to a pot. You can add noodles to make chicken noodle soup, or add rice. We usually make chicken and rice soup because gluten free noodles tend to get pretty mushy. You can use brown or white rice in this soup recipe.

This soup is Whole 30, Paleo, Keto, Dairy-Free, and Gluten Free. Perfect for anyone who has food allergies. Pair this soup with these delicious gluten free bread for easy dipping: Gluten Free Light and Fluffy Cheddar Muffins or this Gluten Free Focaccia Bread.

For my grandma’s old-fashioned chicken soup, you will need a whole chicken. You need to make sure your chicken pieces are with the bone as the bone minerals are what makes this soup so good!!

Is Grandma’s Chicken Soup Good For My Ayurvedic Diet

AYURVEDIC MEDICINAL BIOCHARACTERISTICS

About the Author

John’s interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John’s commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John’s creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor’s degree in mathematics from Harvard University.

John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God’s love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.

How To Spice Up Chicken Noodle Soup

Chicken soup is a perfect canvas for different seasonings you can combine with cooked chicken. I tend to keep it simple to allow the pure flavor to shine.

Heres what I use in this soup:

• Turmeric: I use this golden spice to add a beautiful, appetizing color to the soup, but since theres a pretty small amount you wont really taste it. You can leave it out if you dont have it.
• Lemon: A few slices of fresh lemon juice adds some zing to the broth so good!
• Parmesan rind: This is totally optional. Im one of those people who starts to get anxious when there isnt a hunk of Parmesan in the fridge, and I always save the rinds. They are perfect to use in soups and sauces, adding a layer of umami flavor.
• Dill The grassy, fresh taste of dill screams homemade chicken soup like no other herb. If you dont like it, try using parsley or basil instead. A tablespoon of chopped fresh thyme leaves would be good too!

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How Do You Thicken Up Soup

Personally for chicken soup, I prefer a clear broth but if you’d like it thicker, you’re welcome to adjust it to your liking. There are a few ways to thicken soup:

• add a potato and mash it
• remove some of the soup solids, puree them in a blender and add them back to the soup
• add cream while the soup is simmering
• mix some cornstarch with some liquid from the soup, make sure there are no lumps, and whisk it in

How To Make The Best Chicken And Rice Soup

To make my grandma’s chicken and rice soup, whole canned chickens are the best. But since we no longer raise and butcher chickens that we can, I have had to master another way to get the rich flavors from a canned whole chicken. The quickest and fastest way to make the chicken is in the Instant Pot. It shreds easily and is hot and ready for the soup. Leftover rotisserie chicken or baked chicken also great for this chicken soup recipe.

After the chicken has been cooked in the Instant Pot, remove it from the IP and remove it from the bone and chop into bite-sized pieces. Reserve the juices in the bottom of the Instant Pot for the soup as well. Then start sauteing the onions and celery in a Dutch oven in butter.

When the onions begin to soften, add the rice to the pot and continue to saute for another minute or two. If you are using Better Than Bouillon and water instead of broth, add it to the rice and vegetables. Stir to coat the rice and vegetables. Pour the reserved juices from the Instant Pot into the Dutch oven. Stir into the rice and add an additional 4-5 cups of water.

Continue to simmer until the rice is cooked. I like it when it starts to look like it is exploding. You by no means have to cook until this point, just until the rice is softened. Add more water to make it is soupy or stew-like as you wish.

Season with salt and pepper to your flavor preference as well. Be sure to stir on occasion to be sure rice doesn’t stick to the bottom of the pot or in the edges.

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How To Make The Best Homemade Chicken Soup Recipe From Scratch Overview

Old fashioned chicken soup is quite easy to make!

You can find detailed instructions in the recipe at the bottom of the page, but first, here is a little breakdown of how it’s made:

First a homeamde stock is made my boiling the chicken in a large soup pot along with some salt. After boiling for a while, the whole chicken is removed and allowed to cool for a little bit before removing the meat and leg bones.

Next, the meat, leg bones, veggies, garlic and herbs are added to the pot with the homemade stock and cooked for a few hours. Season with more salt as necessary, remove the bones and bay leaves and serve.

Be sure to also check out my tips and notes below before diving into the recipe!

What Is The Recommended Amount Of Salt For Making Homemade Chicken Soup At Home

Adding salt to homemade chicken soup is a matter of personal preference. Some people like their soup saltier than others. If you are unsure how much salt to add, start with 1 teaspoon and then taste the soup before adding any more. You can always add more salt, but you can’t take it out once it’s in!

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Grandma’s Old Fashioned Italian Chicken Soup

Grandma knew how to make us all feel better with her version of chicken soup to take the chill out and this vintage Chicken Noodle Soup Recipe always did just that!If Grandma didn’t make the egg noodles from scratch back in the 1940s she just broke up spaghetti boiled it and added it to her rich homemade chicken broth she kept the homemade pasta for special holiday times.I can remember how soothing her chicken soup made me feel when I was a kid and was a little under the weather with the sniffles.This basic chicken soup is so easy to make with just a few ingredients and very economical to feed a whole family.The bowl of chicken soup was loaded with chicken off the bone, carrots, celery and the broth was fabulous tasting alone with just crackers, I didn’t even care if it had noodles in it.Those curly egg noodles were a bonus when we could afford them and of course, as a child, we all thought they were a fun addition but we didn’t always have the money for them.Being an Italian-style soup, piling on the grated Pecorino Romano cheese on top of that hot bowl of chicken goodness, the soup was the perfect spoonful of yummy delight every time.

More Homemade Soup Recipes To Try:

• One of my favorites, this Gluten Free Cream of Tomato Soup is thick and creamy.
• This recipe is made without a roux and tastes amazing! Gluten Free Oyster Chowder
• Another great cold and flu busting soup filled with turmeric flavors: Turmeric Chicken Soup
• For my spice lovers, this Taco Chicken Soup is hard to resist.

If you love chicken as much as we do, you will want to check out ALL of my delicious easy Gluten Free Chicken Recipes!! Making chicken soup is so easy!! Don’t forget to check out my chicken soup story!

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What Type Of Noodles Should I Use In Chicken Soup

I typically like to use egg noodles in my chicken soup. However, you can use any type of pasta noodle that you like. Some other popular options are:

• Small shell pasta

If you are using a rice or grain, you will want to cook it separately before adding it to the soup. This is because they can take much longer to cook than pasta noodles.

I usually add the cooked noodles right before serving so they don’t get mushy. However, if you are looking for a shortcut, you can add noodles to the soup earlier in the cooking process. Just be sure to keep an eye on them and add more broth if needed.

If you do decide to cook your noodles right in the pot, please be mindful that the texture of the noodles may become soggier when you have your leftovers. As always I recommend cooking your noodles separately in order to avoid this!

Frequently Asked Questions About Instant Pot Chicken Noodle Soup

How do you store leftovers?

Store leftovers in an airtight container in the fridge. Leftovers will last up to a week in the refrigerator. You may have to add more chicken broth as the noodles will soak up the broth.

Should I cook noodles before adding them to soup?

You could cook the noodles while the rest of the soup cooks in the Instant Pot. However, I think cooking the noodles in the broth with all the spices makes it taste better!

Can you overcook chicken in soup?

Yes! Dont let the soup boil again once the chicken is cooked. This is why you remove the chicken from the pot, shred it, and set it aside while the noodles cook. If you leave the chicken in, then it will become too tough.

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Recipe: Grandmas Chicken Soup

Here’s my grandmas recipe for delicious chicken soup with three variations comforting, healthy bone broth to soothe the soul.

The warm, soothing aroma of chicken broth simmering in the kitchen is a universal comfort, whether your family background links you to steamy bowls of ramen or classic matzo ball soup. And when winter arrives, along with its chilly temperatures and flu season, chicken soup is always welcome.

I dont know if its only the memories of my grandmothers chicken soup, loaded with her tender hand-cut egg noodles, but when I need some TLC, I turn to chicken noodle soup or other clear, flavourful broths made by simmering bones, savoury vegetables and aromatics to slowly extract all of their inherent goodness.

I always make my own bone broth when weve roasted a whole chicken or turkey. Theres usually a container or two in the freezer in case of emergency, from a low- energy day to a full-blown flu.

Though I rarely take the time to roll out homemade egg noodles like my grandmother did, I always seek out the best facsimile a bag of imported dried Polish or Hungarian egg noodles.

Making chicken soup is easy it only requires a few simple ingredients and a little bit of time.

It’s a great way to reduce food waste and save money, too!

Ingredients

If using raw bones, brown them with a tablespoon of oil over medium heat in your stockpot. For extra colour in the stock, brown the onions and carrots, too.

CHANGE IT UP

Tips For A Perfect Old Fashioned Chicken Soup From Scratch

1. Making a homemade soup from scratch does take some time but the end result is totally worth it. It’s not difficult at all to make and can be done on a Sunday afternoon while you go about some of your other household business. Don’t sit and watch the pot let it do it’s thing come back and check on it when you need to go about each step.

2. For this recipe, you’ll need to boil a whole chicken in a large stock pot covered in water for a few hours. Once the chicken is almost falling apart you remove it from the water and onto a cookie sheet or large plate. Then you can remove the meat from the chicken and place it back into the pot with the chicken stock.

3. As you cook the chicken soup, you may need to keep adding water to the pot as it evaporates with the steam.

4. The most important thing to remember when making a homemade chicken soup from scratch is to put those chicken leg bones back into your stock pot as you cook the soup with the rest of the veggies and meat. Before serving remove the chicken bones.

The leg bones in the stockpot are absolutely essential in making your soup taste like a proper and amazing soup, so please don’t forget them!

5.Don’t be afraid to make adjustments to the recipe and make it your own! I find it fun to try adding different types of veggies into the stock pot as the soup simmers for the afternoon.

Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!

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More Delicious And Easy Slow Cooker Recipes

• Easy slow cooker pulled pork recipe perfect for barbecues and parties.
• Slow cooker chicken and gravy this has been a huge hit on the blog. Its super easy to make and turns out so flavorful every time.
• Slow cooker lasagna theres so much flavor in this recipe and it goes along great with some delicious garlic bread.
• Slow cooker pork chops Another great recipe that turns out tender and delicious each time. Its an easy recipe and everyone will love it.
• Slow cooker chocolate cake this isnt dinner, but its one easy and super delicious dessert. Add a scoop of ice cream and youve got one great sweet treat.

Preparation Of This Healthy Recipe

This recipe couldn’t be more simple! Carrots, celery, onion, salt, and black pepper form the base stock for many vegetable soups in the west. 1. Slice the carrots, celery and onion. 2. Add together with remaining ingredients in a large pot. Bring to a boil then lower heat and simmer for one hour. Serve hot!Optional Additions for Added Healing: For a more Indian flavor add a spice paste of ginger, turmeric, cumin, coriander, and fennel sauteed with a bit of ghee. These spices will help you fight the cold even faster.

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Grandma’s Chicken And Rice Soup Ingredients

The thing about most recipes is more ingredients can always be added to make the flavors richer and more complex. However, with this chicken and rice soup, the simple ingredients give this soup taste just like comfort food should.

Ingredients to make the best chicken and rice soup:

• Chicken broth or Better than Bouillon and Water
• Kinders Buttery Garlic and Herbs
• Salt and Pepper

The Best Chicken Noodle Soup

We all love a good bowl of chicken noodle soup. Its comforting, tastes great, and can be healing when youre not feeling well and have a sore throat.

Making it in the Crock Pot is super easy, and it only takes a few minutes to get it started.

And, theres nothing better than coming in from cold weather and eating a hot bowl of chicken noodle soup.

It brings back fond memories and brings us through those winter months. And the best part? It only takes about five minutes to get it prepped and cooking.

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Basic Chicken Soup Ingredients:

The base of this soup relies on a few simple ingredients:

• Celery: If your bunch comes with leaves attached, save them to garnish the soup. They have a delicate flavor and lovely wispy texture.
• Pasta: Look for wide pappardelle, egg noodles or fettuccine. I break them into pieces so theyre easier to spoon up.
• Chicken stock: choose a low-sodium broth to have better control over the seasoning. Next to homemade, my personal favorite store-bought brand is this one.
• Chicken thighs: Youll need 2 pounds boneless, skinless chicken thighs. The dark meat is very tasty, holds up best in soup and doesnt become dry like the breast meat.

Chicken Noodle Soup In A Pressure Cooker

Ive fallen hard for my electric pressure cooker. Im so glad I invested in one a few years ago.

Now I use it to make so many dishes Id usually slow-cook, like creamy pasta fagioli and a rich Sunday-style meat sauce for pasta.

Forget about simmering a chicken all day in a large soup pot. If you have a pressure cooker or Instant Pot, this soup is even quicker to make.

Chicken thighs are tasty and dont dry out when theyre slow-cooked or pressure cooked the way chicken breasts can. Thats why they are my first choice to use in soup.

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