Grandma's Chicken Noodle Soup

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Most Helpful

5 5

Holy Crap. This is good chicken noodle. This soup taught me the difference between soup cooked with patience and quick soup. This recipe is my only 5 star rating on recipezaar. Definitely use chicken on the bone. I recommend simmering the stock once the bones are in it for at least an hour, if not all day. I didn't have any parmesan, I only had ground cloves, and I added fresh bay leaf to the stock. I also added more carrots and celery and some onion with the pasta. And I didn't make the fresh pasta, but I will next time. Fortunately, I made a gallon of it. My camping-mates will be very pleased.

5 5

Made this today and loved it. I've never made homemade noodles before and I do have a pasta attachment to my mixer. I used it and it was easy and fun. I added 1/2 tsp poultry seasonging to the soup. It was delicious and much easier than I thought it be. Gloria

5 5

first i thought i was the only one that uses cloves the smell the taste i can not rave enough about this soup the only thing i did diffrent was i placed the chicken an cloves in a pressure cooker. If you want a good soup this is the only one that i have found that even comes close to my gradmothers thank you for this soup the taste is so great the smell it is just good SYMBA