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Chicken Noodle Soup: Grandma-Style Recipe

Who wouldn't love a nice bowl of homemade chicken noodle soup?. especially on a very cold day. There is no such thing as a classic grandma-style recipe, to make you feel warm and comfortable inside.
If your grandmother loves me for anything, she has always had a welcoming home full of fragrant soups and cooking.
My grandmother didn't like to waste food, so this chicken noodle soup recipe uses leftover roast chicken.

best Chicken Noodle Soup recipe

I will give you my grandmother's recipe for chicken noodle soup. My family loves it, and they ask me to make it all the time. It is definitely my favorite chicken soup.
This soup is cooked in a low pot all day, so you can start with it before you leave the house on your way to a great home-cooked meal.
As I mentioned, I love using leftover grilled chicken in this chicken noodle soup recipe. The best thing is that when you plan your dinner all week, you automatically get two different meals with the ingredients.
On the first night, roast a whole chicken at 350 degrees, stuffed with carrots, celery, onions, potatoes, garlic, and fresh herbs. My family loves this dinner too, and I always have a great meal plan left.
On the second night, use leftover grilled chicken and extra vegetables to prepare this delicious chicken soup.
The thing to remember about grandmothers is that they cook for a long time. This means Grandma's recipes are flexible.
If you have all of these Ingredients, great! If you have other things you prefer to use, go for it. Do not worry Grandma will not oppose.

I've made some minor adjustments to my grandma's chicken noodle soup recipe over the years, but it's still original. So what are we waiting for? Let's get started!


  • Leftover Grilled Chicken With Meat
  • 4-5 large carrots (peeled)
  • 4-5 pieces of the celery stalk (with leafy greens - that's where the flavor is!)
  • 1 large onion
  • 3-4 garlic cloves
  • Fresh herbs (You can use your favorites. I like thyme, sage, basil, and parsley from my garden.)
  • 8 cups of water
  • A small bowl of Knorr Concentrated Chicken Bouillon
  • 1 can of chicken broth
  • 2-3 cups of pasta (wide or routine noodles or whatever you have on hand. Until angel hair works well, just divide it into small pieces.


  • Put chicken, vegetables, garlic, herbs, Knorr Chicken Stock, and water in a clay pot. (** Don't be shy with herbs. Add a lot of sage, thyme, and basil to your Crockpot. Save the parsley for the last stage.)
  • Set the cooking pot over low heat and cook for 6-8 hours until the vegetables are soft and the chicken falls off the bone.
  • Pour the soup into a colander in a large bowl with a lid.
  • Cover the broth and put it in the freezer while preparing vegetables and chicken. (This will quickly cause the grease to seep onto the surface. You can also cool it overnight to remove the excess grease.)
  • Leave the meat and vegetables to cool for 20 minutes.
  • Choose between yellowed meats and vegetables, pull out as much meat as possible. (Cooking the chicken on a low flame makes it tender and delicious.)
  • Remove the carrots and celery, then chop them into small chunks.
  • Get rid of leftover bones and vegetables/herbs.
  • Take out the broth from the freezer and the fat-free.
  • Pour the skimmed broth and the can of chicken stock into a large saucepan on the stove.
  • Boil all ingredients with over high heat
  • Add chicken, chopped vegetables, and fresh chopped parsley to the boiling broth.
  • Boil the mixture, then add the noodles.
  • Boil until pasta is soft.

Now the Chicken Noodle Soup is ready.
Place it in containers and enjoy a biscuit or homemade bread.

Hello! Welcome to The "Dish Flavor", the first resource for the finest recipes and lifestyle. I'm Mohammad. I was born and raised in Algeria bordering the Mediterranean, and as the cradle of African, and Mediterranean cooking, I was very excited to share easy, amazing recipes with wonderful flavors. Welcome to my blog!