Grandma’s Chicken Noodle Soup

There’s something magical about a steaming bowl of homemade chicken noodle soup that just wraps you in comfort like a warm hug. This isn’t just any recipe – it’s the kind that makes you close your eyes and smile with that first spoonful.

Grandma's Chicken Noodle Soup

What makes this version special is the combination of tender chicken thighs (so much more flavor than breasts!), perfectly al dente noodles, and a golden broth that gets its rich depth from a secret ingredient: a Parmesan rind that slowly melts into liquid gold.

Grandma's Chicken Noodle Soup

Ingredients

Grandma's Chicken Noodle Soup

For the Base:

  • 2 tablespoons (30 g) butter
  • 2 tablespoons (30 ml) olive oil
  • 1 ½ cups (240 g) chopped onion
  • 2 cloves garlic, sliced
  • ½ pound (225 g) carrots, peeled and chunked
  • 3 stalks celery (reserve leaves for garnish)

For the Soup:

  • 1 ½ pounds (1 kg) boneless chicken thighs
  • 5 cups (1183 ml) chicken broth
  • ¼ teaspoon ground turmeric
  • Kosher salt and black pepper
  • 3 slices fresh lemon
  • 1 Parmesan rind

To Finish:

  • 8 ounces (225 g) dried fettuccine
  • ¼ cup (12 g) chopped parsley
  • Fresh Parmesan cheese for serving
Grandma's Chicken Noodle Soup

Steps

Grandma's Chicken Noodle Soup
  1. Heat butter and oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until onions soften.
  2. Add chicken, broth, turmeric, 2 teaspoons salt, pepper, lemon slices, and Parmesan rind. Bring to simmer, reduce heat, and partially cover. Cook 45 minutes until chicken is fork-tender.
  3. Remove and discard cheese rind and lemon slices.
  4. Cook pasta separately in boiling water until al dente. Drain well.
  5. Add cooked noodles and parsley to soup. Serve hot with fresh Parmesan and celery leaves.
Grandma's Chicken Noodle Soup

Smart Swaps

  • Use zucchini noodles instead of pasta to reduce carbs
  • Swap butter for ghee for dairy-sensitive diners
  • Try rice noodles for a gluten-free version

Make It Diabetes-Friendly

  • Replace regular pasta with shirataki noodles (reduces carbs by 40g per serving)
  • Use cauliflower rice instead of noodles (reduces glycemic load by 65%)
  • Portion into 1-cup servings (15g carbs per serving)
  • Add extra vegetables to increase fiber content
  • Serve with a side salad to slow glucose absorption

Pro Tips

  • Make double batch of soup base (without noodles) and freeze for up to 3 months
  • Cook noodles separately to prevent them from getting mushy
  • Use cold-extracted chicken broth for clearer soup
  • Let soup rest 10 minutes before serving to develop flavors

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