Grammy's Kitchen · Chicken Noodle Soup · Homemade Chicken Noodle Soup
One of 34 chicken noodle soup recipes we measured
from www.jocooks.com
90 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 209% | 281% |
| starch add | 6% | 19% |
| vegetables and beans | 11% | 39% |
| aromatics | 8% | 22% |
| fat | 0% | 1% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 4 pound whole chicken (with skin and bones) |
| 122 g | 2 medium carrots (peeled) |
| 150 g | 1 medium onion (skin removed) |
| 80 g | 2 stalks celery |
| 3786 g | 4 quarts water |
| 113 g | 2 cups egg noodles (dry, about 4 oz) |
| 4 g | 1 chicken bouillon cube (or 1 tbsp vegeta) |
| 6 g | 1 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
| 25 g | 1/4 cup parsley (fresh, chopped) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is such a great soup! I like to keep my noodles separate. Placing them in my soup bowl and spooning the soup over the top. After the second day of the soup, I will strain it and freeze the broth for future use as the base of another soup or sauce.” — a cook, 5.0★
“I made it and I loved it. I added more spices and herbs instead of the Vegeta and also a big handful of fresh spinach at the end. I think I’ll definitely make this again” — a cook, 5.0★