Chicken Noodle Soup Recipe

I don’t know about you but every time I go to someones house I want to go through their family recipe box. Seriously! I know it’s tempting to want to go through their closets and messy drawers to see what might be hiding but me… I just want to see their secret recipes. When I go to a flea market, yard sale, or consignment shop, I go straight for the books to see if there are any old recipe books. My favorites are the ones that have been well used. You know… the ones with stains on the pages from splatters. They are a treasure!

In the weeks ahead we will be peeking into the family recipe files of some of my best friends. I have asked them to share their favorite holiday recipes with us, one a week up until Christmas. Girls, we will be recipe swappin’ here at She Cooks! I hope you are as excited to see what’s cooking in their homes as I am!  Below is one of my favorite chicken noodle soup recipes that my friend group routinely passes around.

Family Chicken Noodle Soup Recipe

homemade chicken noodle soup recipe

There is nothing that says I love you like a bowl of homemade chicken noodle soup! I made some this week as a special treat for my teenage boys. Oh how I loved hearing their oohs and ahhs as they walked in the door and smelled the broth boiling.

I made this recipe up one day when my kids were asking me to make “Grandma’s soup.” I didn’t have grandma’s recipe so I created my own, and they loved it!!! Now, it’s the meal I make when I want to say, “I love you.” And it’s the meal I bring to friends or the meal I fix for guests we have over for dinner in the winter. Here is what I use:


  • 1 – Garlic and Herb Rotisserie Chicken (store-bought)
  • 2 – 14 oz cans of Chicken broth
  • 1 tbsp oregano
  • 1 tsp parsley
  • a dozen baby carrots
  • pinch of celery salt
  • salt and pepper
  • water
  • 1 package Pappardelle nests (noodles)

Making “Homemade” Broth
I pull all of the meat off the chicken and set it aside. Then I put whatever is left of the chicken (skin, bones and all) in a large pot with 2-3 cups of water, parsley, oregano, baby carrots and celery salt. I let it come to a boil, then turn the heat down and allow it to simmer for 20-30 mins with a lid to make sure the broth only cooks down but doesn’t all evaporate.

I strain the broth into a large bowl and refrigerate it for an hour so I can skim off the fat. If I don’t have time for that, I just put it back in the pot and finish the soup.

Putting it all together
In a large soup pot, combine the broth with 2 cans of broth ( I use both to make sure it’s salty enough), add the chicken and 4 noodle nests. You can use any kind of noodle, but since Grandma uses noodle nests, I now use noodle nests.

This recipe is so simple and so yummy my fifteen year old wrote about it in a poem for literature last year. Now that is something this momma will always treasure.  Chicken noodle soup should be a staple of every chef’s arsenal.  It is perfect for a cold day with the family, or for recovering from a sickness.  Chicken noodle soup is a family favorite and we hope your family loves it as much as our family does.

All the best,

Rachel Harris

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