Best 6 Grandmas Chicken Noodle Soup Recipes

GRANDMA'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP

Steps:

• Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

BONNIE'S GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• 1. DAY BEFORE Boil the drumsticks in the water until done. Save the water to make the soup. Refrigerate.
• 2. THE NEXT DAY... PREPARE GRANDMA'S NOODLES (These are NOT the regular wide curly kind) Follow the instructions on the package that say to slit the plastic and microwave 1 minute. Remove and separate the noodles and spread them out on a cookie sheet.
• 3. MAKE THE SOUP Remove skin and bones from the drumsticks and discard. Save the chicken and the broth. Chop the onions, celery and carrots and saute in a large dutch oven in a little olive oil. When the vegetables are tender, add the minced garlic and stir a couple of times. Add the chicken stock, chicken granules, pepper, marjoram,and the chicken to the pot. Simmer covered over low heat until the vegetables are done. Add Grandma's noodles and bring soup to a low boil and cook until noodles are tender and to your preference. Add frozen peas. Check seasoning. Cook until peas are done.
• 4. COOK'S TIP Do you like a lot of broth or a little broth in your soup? If you don't have enough broth to suit you, you can add a can of chicken broth,a teaspoon of chicken granules, a half can of water and a teaspoon of marjoram and add it to the broth to thin it.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
• Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
• Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
• Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
• Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
• Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
• Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• In a medium sized pot combine stock, veggies and spices except parsley.
• Bring to a boil and cook for 3 minutes.
• Add the chicken and cook for 8-10 minutes or until tender.
• Stir in parsley.
• While chicken is cooking, cook the noodles in a large pot as per package directions.
• Drain and add to soup.

GRANDMA'S SLOW-COOKER CHICKEN NOODLE SOUP

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
• In 3 1/2- to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles.
• Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours.
• Stir in peas and noodles. Increase heat setting to High. Cover; cook about 30 minutes or until noodles are tender.