Grandma’s Chicken Soup – Comforting, Classic & Homemade

• 1 whole chicken (about 3–4 lb), cut into pieces
• 10 cups water or chicken broth
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 cup egg noodles
• 2 tablespoons fresh parsley, chopped

Instructions

1. Make the broth: Place the chicken in a large pot and add the water or broth, onion, garlic, bay leaves, thyme, salt, and pepper. Bring to a boil.
2. Simmer: Reduce the heat, cover partially, and gently simmer for 45–60 minutes, skimming off any foam that rises to the surface.
3. Remove the chicken: Transfer the chicken to a plate and let it cool enough to handle. Remove the skin and bones, then shred the meat into bite-size pieces.
4. Cook the vegetables: Return the broth to a simmer and add the carrots and celery. Cook for 10–12 minutes, until tender.
5. Add the noodles: Stir in the egg noodles and cook according to the package directions, usually 5–7 minutes.
6. Finish the soup: Return the shredded chicken to the pot and simmer for another 2–3 minutes. Remove the bay leaves.
7. Serve: Taste and adjust the salt and pepper. Sprinkle with fresh parsley and serve piping hot.

Grandma’s little trick

For especially flavorful soup, let the broth simmer gently rather than boiling hard. If you make it a day ahead, refrigerate it overnight—the fat will rise to the top and can easily be removed, while the broth becomes even richer in flavor.