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Grandma's Chicken Noodle Soup

Course Soup


  • Stock Pot


  • 1 Chicken (6-7 pounds)
  • 1 pkge 1 package soup greens (will have¬†1 turnip, 1 onion, 1 parsnip, celery, dill, carrots, and parsely packaged in it)
  • Chicken Bouillon (10-12 cubes or 4-5 packets)
  • Egg noddles (thin)
  • Oregano (two pinches)
  • Thyme (two pinches)
  • Optional:Garlic Cloves
  • Mushrooms (baby bella mushrooms)
  • Celery
  • Optional: Carrots
  • Onions
  • Carrots
  • 6 cups water


  • Cut up chicken into 4 quarters and remember to take out the giblets and any other chicken parts inside.¬†
    Add all ingredients and water, so you've filled your stockpot and set your time for 3.5 hours on a low heat.
    After around an hour, add more carrots and the mushrooms.
    After it's done, the meat will be falling off the bone.
    Strain out all the meat and veg from the broth and store it separately. Make egg noodles in a separate pot and add noodles to soup as desired. This soup will freeze very well.
    I use a large stainless steel stockpot like this for it.
Keyword chicken soup, chicken soup recipe, family recipes, grandmas chicken soup, Jewish Chicken Soup