Grammy's Kitchen · Chicken Noodle Soup · Classic Chicken Noodle Soup
One of 34 chicken noodle soup recipes we measured
60 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 213% | 281% |
| starch add | 4% | 19% |
| vegetables and beans | 28% | 39% |
| aromatics | 11% | 22% |
| fat | 0% | 1% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1920 g | 8 cups chicken broth (or chicken stock, see notes) |
| 192 g | 1 1/2 cups sliced carrot |
| 101 g | 1 cup sliced celery |
| 420 g | 3 cups cooked chopped chicken (see chicken below) |
| 76 g | 2 cups egg noodles (measured dry) |
| salt and black pepper (to taste) | |
| 1588 g | 1 whole chicken (3 to 4 pounds) |
| 225 g | 1 1/2 yellow onions (divided, see notes) |
| 183 g | 3 carrots (include tops if you have them) |
| 80 g | 2 ribs celery |
| 4 g | 4 sprigs fresh herbs (rosemary, parsley, sage, or any combination) |
| 2 g | 2 bay leaves |
| 1 tablespoon black peppercorns | |
| 12 g | 2 teaspoons salt |
| 2 g | 1 teaspoon poultry seasoning |
| 2366 g | 10 cups water |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe of yours did triple duty. Yesterday I cooked 9 chix legs in crockpot (10c. water) for 8 hours, cooled and removed meat from bone. Today I froze 1 qt. of the broth, finished the recipe as written (reducing veggies, adding a bit of chix base, and hal” — a cook, 5.0★
“I have now made this several times, and it is truly excellent. My 11 year old son has declared this to be the best tasting soup ever. It is really worth it to make a homemade bone broth. I look for whole uncooked chickens on sale, use the breasts for one di” — a cook, 5.0★