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Homemade Grandma's Chicken Soup in a shallow plate with a spoon resting inside, garnished with lemon slices and fresh greens on the sid
Tarek Rakhiess

Grandma's Chicken Soup Recipe: The Simple Bowl

A slow-simmered, old-fashioned chicken soup made from a whole chicken, root vegetables, and a rich broth that develops deep flavor through patient simmering rather than shortcuts.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 4
Course: dinner, lunch, Main Course, Soup
Cuisine: American, comfort food
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken
  • Water
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Bay leaves
  • Salt
  • Black pepper
  • Fresh dill or parsley
  • Egg noodles optional

Equipment

  • Large stockpot
  • Ladle
  • Fine mesh strainer
  • Meat thermometer

Method
 

  1. Place the whole chicken in a large pot and cover with cold water. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam.
  2. Add the onion, garlic, and bay leaves. Simmer uncovered for 60–90 minutes.
  3. Remove the chicken when it reaches 165°F. Rest for 10 minutes, then shred the meat and discard the skin and bones.
  4. Strain the broth if desired. Add the carrots and celery, then simmer for 20 minutes until tender.
  5. Return the shredded chicken to the pot. Add egg noodles, if using, and cook for 8–10 minutes.
  6. Season with salt and pepper just before serving, then garnish with fresh dill or parsley.

Notes

Add the egg noodles just before serving if you plan to freeze leftovers. This helps prevent the noodles from becoming mushy when reheated.