Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Chicken Noodle Soup II
Quick and Easy Chicken Noodle Soup
Chicken Noodle Soup
Peanut Butter Vegetable Chicken Soup
Grilled Chicken Noodle Soup
MORE
Top Related Articles
Chicken Soup's On
Soup Up Your Chicken Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Spanish Wine Regions: Ribero del Duero
Spanish Wine Regions: Rias Baixis
Spanish Wine Regions: Rioja
Spanish Wine Regions: Priorat
Spanish Wine Regions: Penedes
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Related Collections
45-Minute Soups and Stews
Chicken Noodle Soups
Everyday Leftovers - Chicken Soups
Chicken Soups and Stews
Everyday Leftovers - Chicken
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Grandma's Chicken Noodle Soup
SUBMITTED BY:
CORWYNN DARKHOLME
PHOTO BY:
Carrie Magill
"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!!"
RECIPE RATING:
Read Reviews
(420)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
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.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Oct. 28, 2004 by CHESSACAT
X
Full Review
CHESSACAT
Oct. 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!
Was this review helpful?
[
YES
]
28 users found this review helpful
With a little creativity, this became one of the best soups I have ever made. I started off...
MORE
MORE
Reviewed on Jan. 4, 2004 by
I'm nuts too...
X
Full Review
I'm nuts too...
Jan. 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!!
Was this review helpful?
[
YES
]
19 users found this review helpful
Well if you attempt to make this soup, do so using your common sense. If you don't like...
MORE
MORE
Reviewed on Jan. 4, 2004 by JOHNJRSMOM
X
Full Review
JOHNJRSMOM
Jan. 4, 2004
Sorry, but I just don't see what's so great about this particular recipe. Can't figure out what everyone's raving about. It's good, but not great. You don't need oil to cook pasta, the oil just floats to the top of the water. Just stirring the pasts every so often while it's cooking is sufficent. And you don't need salt to cook your pasta either. And the AMOUNT of salt called for in this recipe! WOW! Who needs all that salt? There's plenty of salt in the canned chicken broth. Even if your using homemade broth, you still don't need that amount of salt.
Was this review helpful?
[
YES
]
18 users found this review helpful
Sorry, but I just don't see what's so great about this particular recipe. Can't figure out...
MORE
MORE
Reviewed on Sep. 20, 2005 by LINDA LOBO
X
Full Review
LINDA LOBO
Sep. 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.
Was this review helpful?
[
YES
]
17 users found this review helpful
Thank goodness for everyone sharing their reviews. I made this last night for a good friend...
MORE
MORE
Reviewed on Jun. 27, 2007 by
Susie
X
Full Review
Susie
Jun. 27, 2007
Just had a bowl at work for lunch -- delicious! I read all reviews and made the following changes: Used 6 cans reg chicken broth, 6 cans low sodium. Brought it all to a boil and added 1 cup each chopped onion, celery and carrots. Added noodles, 2 bay leaves, 1 clove chopped garlic, fresh black pepper and oregano. Added an ENTIRE rotissierie chicken and covered. Simmered fifteen minutes and then took chicken out, removed meat and put back in pot. Simmered thirty more minutes. I'm taking it to a sick friend today -- it does make a TON so next time will freeze some for this winter. I'm usually not one to change recipes, but followed other's advice and it turned out great -- not too salty as so many posters have noted. The key is using half low sodium chicken broth.
Was this review helpful?
[
YES
]
14 users found this review helpful
Just had a bowl at work for lunch -- delicious! I read all reviews and made the following...
MORE
MORE
Reviewed on Jan. 23, 2004 by KVSMITH
X
Full Review
KVSMITH
Jan. 23, 2004
I have made this soup 5 times now and everyone can not get enough. I even give it out to friends. We're not big on salt so I think it's safe to say a teaspoon is plenty. I bake 6 chicken breasts (with skin and bone) first, and cube the meat as soon as they're cooled. I also add carrots. College Inn chicken stock is the stock to use! and Mullers extra wide noodles. They stay firm. I throw in a couple of the breast bones when simmering for more flavor and remove later. What a wonderful soup!
Was this review helpful?
[
YES
]
14 users found this review helpful
I have made this soup 5 times now and everyone can not get enough. I even give it out to...
MORE
MORE
Reviewed on Dec. 19, 2003 by GUAVAGIRLE
X
Full Review
GUAVAGIRLE
Dec. 19, 2003
Good standard chicken noodle soup. Save yourself a step...don't pre cook the egg noodles. Throw them in about 15 mins. before you plan on serving. Cooking the soup longer wont hurt it and you'll be minus one pot for clean up!
Was this review helpful?
[
YES
]
13 users found this review helpful
Good standard chicken noodle soup. Save yourself a step...don't pre cook the egg noodles. ...
MORE
MORE
Reviewed on Sep. 11, 2003 by
DREGINEK
X
Full Review
DREGINEK
Sep. 11, 2003
Now I remember why I have always stuck to my mom's chicken noodle soup recipe...this was a disaster! I read the reviews carefully and omitted the salt, added extra celery, 1 1/2cup cut carrots and reduced the broth to 10 1/2 cups. However, although I was going to add potato flakes instead of cornstarch, I put the potato flakes away and used cornstarch. I poured the "mix" in slowly but a chemical reaction occurred causing the soup to "foam" over...I lost apprx another cup and a half (which is now all over my stove). Still, I wish I would have used potato flakes because the cornstarch gave the soup almost a "fishy" flavor. Oh, most of all, chicken broth itself is high in sodium so even though I omitted the salt ingrediant, there was plenty in the 9 cups of broth left....can we say sea water? TOO SALTY and I wasted a lot of ingrediants!! Sorry, will not make again nor will I recommend!
Was this review helpful?
[
YES
]
13 users found this review helpful
Now I remember why I have always stuck to my mom's chicken noodle soup recipe...this was a...
MORE
MORE
Reviewed on Dec. 19, 2003 by BUFFALOBILL1004
X
Full Review
BUFFALOBILL1004
Dec. 19, 2003
The grandmother who threw this recipe together has got to be long dead from high blood pressure. The amount of salt in this recipe is absolutely ridiculous. Completely drop the 1 1/2 tablespoons of salt and add some carrots and a few dashes of pepper and the recipe gets 4 instead of 3 star.
Was this review helpful?
[
YES
]
10 users found this review helpful
The grandmother who threw this recipe together has got to be long dead from high blood...
MORE
MORE
Reviewed on Aug. 29, 2002 by BARBIE0492
X
Full Review
BARBIE0492
Aug. 29, 2002
Excellent soup. I am a soup lover and this one is tops! Ialso added carrots.