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Grandma's Chicken Noodle Soup

Grandma's Chicken Noodle Soup

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CORWYNN DARKHOLME

This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1664 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
  2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
  3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
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Reviews

CHESSACAT
1406
10/28/2004

With a little creativity, this became one of the best soups I have ever made. I started off mixing low sodium broth with regular sodium to cut the salt. (I like the flavors to come from other ingredients.) The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 15 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor! I also added peas, carrots, fresh garlic, basil, bay leaves and fresh cracked pepper. Superb!

LINDA LOBO
752
9/20/2005

Thank goodness for everyone sharing their reviews. I made this last night for a good friend who is just home from surgery and she gobbled down 2 bowls as soon as I showed up. Here's what I did: 12 cups chicken broth is 96 oz., which is 2 large cans of broth. I bought one regular can and one low fat/low sodium and tossed about a teaspoon or so more salt in throughout the cooking process. Also made it easy on myself and picked up a roasted chicken from the grocery store; it's cheap, easy, has great flavor and really makes the soup chock full of chicken. I tossed in about 1/2 bag of frozen carrot slices along with the onions and celery and also just tossed the noodles directly into the soup to cook. I added a little black pepper for some pep. This is a delicious recipe.

I'm nuts too...
503
1/4/2004

Well if you attempt to make this soup, do so using your common sense. If you don't like things salty, well then omit some of the salt, because it is obvious that the broth will pretty much contain any salt needed. I used my own broth from scratch & added carrots (whats chicken soup without carrots?) I used small pasta shells (out of egg noodles - sick of shopping), which I didn't add oil to. Salt to taste after the starch, because that is when your going to need it. Thanks & Happy Holidays!!