Today I am sharing my grandmother’s recipe for old fashioned bone broth chicken noodle soup. It is comfort for the body and soul. A truly special from-scratch recipe that my family adores! This recipe combines tender, fall apart chicken, celery, carrots, simple seasonings, egg noodles and a nourishing flavorful bone broth.

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Old Fashioned Bone Broth Chicken Noodle Soup Bowl of soup

Grandma’s Bone Broth Noodle Soup

If you’ve been a reader here a while, you’ve probably heard me talk about my sweet Grandma Hilvia and the soul-healing food she used to make us. Grandma was probably most known for her pies and her famous cinnamon rolls. She went to Heaven 2 years ago, but her recipes and method of cooking are still blessing my life with joy and love. I remember always watching her put such effort into the food she made! Cooking was her love language and the way she showed her care for others.

Old Fashioned Bone Broth Chicken Noodle Soup: Ingredient list

2 Bone in, skin on chicken breasts or 1 large rotisserie chicken
3 Cups chopped celery
3 Cups chopped carrots
Onion and garlic powder and salt
Chicken Bouillon paste
1 batch of egg noodles (See recipe below) *You can also purchase these in the frozen section of the grocery store but we love homemade best!

THE Veggies

We love adding lots of carrots and celery to our soup! I use 3 cups of each and always include the tender celery leaves as a flavorful “herb” addition. Be sure to purchase the large carrot sticks that you need to peel. They have SO much more flavor than the “baby carrots” or any other carrots that are already peeled and packaged.

Old Fashioned Bone Broth Chicken Noodle Soup
Chopped veggies for soup

THE broth and chicken

One of the secrets to making this chicken soup so special, flavorful and nourishing is by using bone in, skin on chicken breasts. No need to boil an entire chicken, two breasts produce the perfect amount of tender chicken for this soup! By using bone in, skin on chicken, the broth ends up being completely packed with flavor and nutrients. *If you are unable to find bone in-skin on breasts, I would suggest using a rotisserie chicken (Costco’s is our favorite) in place of them.

I love removing the chicken after it has been simmering in the crockpot for a few hours. It literally falls off the bone and it’s so easy to separate the skin and bone and add the pieces of delicious chicken back to the soup. This method creates the most delicious and beautiful broth!

THE noodles

I have always loved making and adding homemade egg noodles to my soup, just like grandma did. For Christmas I was gifted a really amazing pasta maker, and now I use that to make my scratch egg noodles! I love how the machine does all the work for me and produces the most perfectly thin, uniform pasta. It even makes enough for an extra batch I can freeze for next time. I will link it HERE for you. It comes with so many fun attachments for different pasta varieties!

If you’re making them without a pasta maker, you can simply mix and roll the dough thin on your counter with a rolling pin. Use a pizza slicer to cut the noodles to your desired size and allow them to dry out on the counter. Add them to your boiling broth and simmer for about 5-10 minutes and they will be ready to eat! We love egg noodles and the tender, salty bite they add to the soup.

Get the recipe

Old Fashioned Bone Broth Chicken Noodle Soup

Handmade Farmhouse/ Grandma Hilvia

This recipe combines tender, fall apart chicken, celery, carrots, simple seasonings, egg noodles and a nourishing flavorful bone broth.

Print Recipe

Course Main Course

Cuisine American

Ingredients

2 Large Bone in, Skin on chicken breasts Or meat from 1 Large Rotisserie Chicken Shredded
14 Cups Water
1/4 Cup Chicken Bouillon Paste
1 Teaspoon salt
1/4 Teaspoon Onion powder
1/4 Teaspoon Garlic powder
3 Cups Chopped celery
3 Cups Chopped peeled Carrots
1 Batch Egg noodles Pasta machine or handmade recipe in notes

Instructions

Fill a large crockpot with water, chicken bouillon paste, spices, salt and 2 Bone in, skin on chicken breasts (fresh or frozen is fine!) Allow to cook on high for 4 hours. The chicken is ready when it is really tender and easily comes off the bone.
Shred Chicken and set aside. Strain your chicken broth to remove fatty chunks. Taste it and see if you need to add a bit more salt and a little extra chicken paste in. Add broth to a large pot on the stove.
Simmer your veggies and add your egg noodles to the broth. Boil 3-6 minutes until they are cooked through. Fresh pasta cooks more quickly than boxed!
Once done, thicken soup with a "slurry" (thickened mix) of water and corn starch if you like a thicker broth consistency. We love it and feel this gives it more of a homemade touch!
Add back in the shredded chicken and stir until it is all combined. Serve hot.
Store leftovers for up to 3 days covered in the fridge. Reheat on medium low and add in water to thin broth if desired.
*If you are using rotisserie chicken, skip step 1 & 2 and substitute 64 ounces (2 boxes) of Pacific Foods Chicken broth with the remaining 6 cups of water. Add spices and salt. Add chopped veggies and simmer 5-7 minutes. Bring to a boil and add egg noodles and boil for 3-5 minutes. Add shredded rotisserie chicken.
*If this is too much soup for you, this soup can be made in any portion size! Feel free to half or quarter the recipe.

Handmade Egg Noodles

2 cups all purpose flour
2 Tablespoons olive oil
2 Eggs, beaten
1 teaspoon salt
5 Tablespoons water
Mix well and knead dough just barely until incorporated. Roll out to 1/8" thickness and cut into desired noodle size with a pizza slicer. I like to allow my noodles to dry on the counter (yes this is okay even though they have eggs). Toss into boiling broth and cook for 3-5 minutes.

Pasta Machine Pasta

Follow pasta and beyond machine directions and recipe for basic pasta. This will make a double batch and you can freeze the extra noodles in a ziplock bag!

Keyword Bone broth, Chicken Soup, Egg noodles

Favorite Soup Pots:

In this post and many of my soup posts you will see me using either this gray non-toxic stew pot, or THIS cast iron dutch oven soup pot (I also use this one to bake my artisan loaf in). I love both of these pans and use them weekly!

Other soup recipes you will love:

Easy Chicken Tortilla Soup

Rich Beef and Barley Stew

Garden Harvest Minestrone

Old Fashioned Bone Broth Chicken Noodle Soup: Leftovers

This soup makes a large batch and there are always leftovers for my family to enjoy the next day! We absolutely love this soup the next day after the flavors have married and the broth has slightly thickened. Simply allow soup to cool and then store, covered in the fridge over night. Heat up slowly the next day, add a small amount of water to thin broth if desired.

I hope you love this simple, but packed with comforting flavor soup. I love sharing my favorite recipes with you. You might enjoy a side of easy breadsticks, Fool-proof artisan bread, or even some French Bread with this delicious soup!

Old Fashioned Bone Broth Chicken Noodle Soup shredded chicken

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