Today I am sharing a recipe inspired by my Gran’s 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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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 a few 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.
I am a believer that food and recipes can connect us to times, places, and even people as scents and flavors trigger happy memories of moments in the past that we miss.
Old Fashioned Bone Broth Chicken Noodle Soup: Ingredient list
- 2 Bone in, skin on chicken breasts (this brings the most flavor to the broth!)
- 2 Cups chopped celery
- 2 Cups chopped carrots
- Onion and garlic powder and salt
- Zoup! Chicken bone broth or 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 very best!
The Veggies
We love adding lots of carrots and celery to our soup! I use 2 or more cups of each and always include the tender celery leaves as a flavorful 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.
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.
The noodles (with a pasta maker)
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!
The noodles (without as pasta maker)
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.
Old Fashioned Bone Broth Chicken Noodle Soup
Ingredients
- 2 Large Bone in, Skin on chicken breasts Or meat from 1 Large Rotisserie Chicken Shredded
- 12 Cups Water
- 1 32 oz Zoup! Chicken bone broth Or 1/4 cup chicken bouillon paste
- 2 Teaspoons salt
- 1/4 Teaspoon Onion powder
- 1/4 Teaspoon Garlic powder
- 2 Cups Chopped celery
- 2 Cups Chopped peeled Carrots
- 1 Batch Egg noodles Recipe in notes
Homemade Egg Noodles
- 2 cups all purpose flour
- 2 Tablespoons avocado oil Olive oil is fine, too
- 2 eggs beaten
- 1 teaspoon salt
- 5 Tablespoons water
Instructions
- Add a little butter to your soup pot and brown both sides of the chicken breasts. This step will add flavor to the broth. Add in your jar of Zoup bone broth, water and seasonings. Allow the chicken to simmer until it is tender and easily shreds. Mine took about 30-40 minutes, but make sure to let it simmer until it's tender enough to shred. While it simmers, chop your veggies and make your egg noodles .
- Remove chicken, shred and set aside. Add veggies and egg noodles to simmering broth and allow to boil on low for 10-15 minutes or until the noodles are floating and cooked through, and veggies are tender.
- 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 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 the recipe or make it and freeze some.
Homemade Egg Noodle Directions
- 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 simmer for 7-10 minutes.
- For pasta machine noodles, follow the recipe in your instruction book.
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:
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!
Thank you so much for stopping by today! I hope you feel inspired in some way whether it be to make a yummy recipe, decorate for a holiday or learn more about gardening or Easy DIY projects. If you love this recipe and post, it would mean to much to me if you would share or PIN IT!
