Grandma’s Chicken Noodle Soup — forget those watery, bland versions you’ve had before! This recipe is packed with flavor, thanks to a rich homemade stock that simmers for hours with aromatics like ginger, garlic, and fresh herbs. And let’s talk about that secret ingredient…a touch of turmeric adds an earthy warmth and a gorgeous golden hue. Trust me, once you try this soup, you’ll never go back to the canned stuff again.
Made this the last time we were having a snowy weekend – ate about half the pot and froze the other half. Hearty and filling with a great taste.
Jennifer

Do you ever have those days when you want to curl up in front of the fire with a good book and a nice hot bowl of something healthy and delicious? Or maybe you’re sniffling, sneezing, coughing and coming down with a cold.
And you want your Mama. I can’t send Mom to you, but this chicken noodle soup might be the next best thing. And, did you know that chicken noodle soup has been scientifically proven to help when you have a cold?
I’ve added a few tweaks to classic chicken noodle soup to make it more flavorful and good for you. There’s turmeric and ginger, both of which are supposed to have healing properties — and, of course, both are optional if you don’t want to add them.
If I have time, I make this soup with homemade chicken stock, but I use store-bought chicken stock in a pinch. Either way, this soup is wholesome, full of flavor, and just right on a cold day when you need something healthy and delicious.
This recipe makes a lot of soup, so it’s a great opportunity for you to freeze some for later. I’ve included easy instructions for freezing chicken noodle soup (below the recipe card.) I usually make a double batch so I can always have some in the freezer — lovely to give away to friends who are feeling under the weather.
I hope you try Grandma’s Chicken Noodle Soup. I think you’ll love it!
Ingredients for chicken noodle soup
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
Chicken stock
I like to simmer the stock for a few hours to give it that deep, rich flavor. If you’re short on time, feel free to use store-bought chicken stock. I often do!
- Onion
- Celery
- Fresh ginger
- Garlic
- Thyme
- Rosemary
- Lemon
- Bay leaf
- Whole chicken
Chicken noodle soup
- Butter
- Olive oil
- Onions
- Carrots
- Celery
- Garlic
- Ginger
- Chicken stock
- Bay leaf
- Turmeric
- Dried thyme
- Salt
- Pepper
- Cooked chicken
- Egg noodles
- Heavy cream
- Fresh parsley
Timesavers
- Start with a rotisserie chicken.
- Opt for high-quality store-bought chicken stock.
- Grab precut vegetables like onion, carrots, and celery.
- Choose garlic and ginger paste from the produce section.
Southern Chicken Noodle Soup
Equipment
Ingredients
Stock
- 2 onions, peeled and quartered
- 4 celery stalks, chopped in thirds
- 8 ounces ginger, unpeeled and chopped in one inch pieces
- 4 cloves garlic, peeled and smashed
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- 1 lemon, halved
- 1 bay leaf
- 1 whole chicken
Soup
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large onions, chopped
- 4 carrots, sliced into half-inch rounds
- 4 celery stalks, chopped
- 2 garlic cloves, finely minced
- ½ teaspoon finely minced fresh ginger
- 4 quarts chicken stock
- 1 bay leaf
- ½ teaspoon turmeric, optional – I like the flavor and it’s good for you
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chopped cooked chicken (this is about what you get from one whole cooked chicken)
- 1 12-ounce bag egg noodles
- ¼ cup heavy cream
- Salt and pepper to taste
- Chopped parsley, optional
Instructions
Stock
- Place everything in large stock pot. Add 8 quarts water. Bring to a boil over medium-high heat. Cover slightly and simmer for 30 minutes.
- Remove chicken from pot. Cool slightly, then debone and chop meat. Put the bones back in the pot of stock.
- Simmer stock for 2 hours.
Soup
- In a large Dutch oven or stockpot, melt butter and add olive oil. Saute vegetables in butter and olive oil. Cover with 4 quarts chicken stock.
- Add bay leaf, thyme, turmeric, salt, and pepper. Stir and bring to a boil over medium-high heat. Turn down to simmer.
- Add noodles and chicken and cook for about 15 minutes. Stir in heavy cream.
- Garnish with chopped parsley.
Nutrition
How to make Grandma’s Chicken Noodle Soup
Chicken stock
- Add everything to a large pot and fill with water. Bring to a boil, then simmer for half an hour. Remove the chicken, debone, and place the bones back in the pot. Simmer for two hours.
Grandma’s chicken noodle soup
- Saute the vegetables. Add olive oil and butter to a large pot and saute the vegetables until tender. Stir in chicken stock.
- Add seasonings. Place the bay leaf and other seasonings in the pot and bring the stock to a boil, then turn the heat down to simmer. Stir in the noodles and cooked chicken. Simmer for about fifteen minutes, then stir in the heavy cream. Remove from heat and serve.
Questions and tips
What goes with chicken noodle soup?
We like to serve Grandma’s chicken noodle soup with crackers or Southern cornbread. There are plenty of vegetables in the soup, so you really don’t need much in the way of sides.
Gluten-free chicken noodle soup
With the exception of the egg noodles, Grandma’s chicken noodle soup is gluten-free. There are several highly rated varieties of gluten-free egg noodles, so you should be able to find something that you like.
How long is homemade chicken noodle soup good for?
Homemade chicken noodle soup is usually good in the refrigerator for 3-4 days. You can prolong the life of your soup by freezing it.
How to freeze chicken noodle soup
I love using Souper Cubes to freeze soup. They’re made of food-safe silicone, and they come in 1 and 2-cup portion sizes. You can freeze the soup, pop it out of the tray, and store it in a reusable silicone or gallon-size plastic bag.
If you don’t have Souper Cubes, you can freeze the soup in freezer-safe glass or plastic containers, or gallon-size plastic bags. Place bags flat on a baking sheet in the freezer until the soup is frozen. Then, you can store the bags upright or stack them.
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Update Notes: This post was originally published on November 11, 2014, and on January 16, 2025, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
Made this the last time we were having a snowy weekend – ate about half the pot and froze the other half. Hearty and filling with a great taste.
Made this the last time we were having a snowy weekend – ate about half the pot and froze the other half. Hearty and filling with a great taste.