Grammy's Kitchen · Chicken Noodle Soup · Homemade Chicken Noodle Soup
One of 34 chicken noodle soup recipes we measured
49 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 514% | 281% |
| starch add | 61% | 19% |
| vegetables and beans | 72% | 39% |
| aromatics | 54% | 22% |
| fat | 5% | 1% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 150 g | 1 medium onion |
| 122 g | 2 large carrots |
| 80 g | 2 ribs celery |
| 2 g | 1 teaspoon poultry seasoning |
| 2 g | 1 teaspoon all-purpose flour |
| salt (to taste) | |
| black pepper (to taste) | |
| 1440 g | 6 cups chicken broth (homemade or low sodium) |
| 1 g | 1 bay leaf |
| 170 g | 6 ounces egg noodles (measured dry) |
| 280 g | 2 cups cooked chopped chicken (1/2-inch pieces) |
| 19 g | 3 tablespoons chopped fresh parsley |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So this is an excellent recipe if you follow it. I made some mistakes used regular chicken broth not low sodium, and added chicken bouillon that was salty too :( So googled how to break up saltiness in soup so they said add macaroni but accidentally added e” — a cook, 5.0★
“I make my own broth all the time, and make a lot of chicken soup from it. I'm never sure of the "order" of ingredients, and often end up cooking things--like the noodles--separately. We love veggies that are cooked a little "a dente" and not mushy. So this is” — a cook, 5.0★