Why You’ll Love this Grandma-Style Chicken Noodle Soup
Every spoonful of this chicken noodle soup takes me back to childhood kitchens filled with aromatic herbs and simmering broth. There’s something magical about the combination of tender chicken, soft vegetables, and delicate pasta swimming in that golden elixir.
You’ll appreciate how this recipe balances simplicity with deep flavor. The cinnamon and nutmeg? Unexpected touches that elevate this beyond ordinary soup. The beans add heartiness while fresh cilantro brightens each bowl.
What I love most is its adaptability. Feeling under the weather? This soup soothes. Chilly evening? It warms from within. Need to feed a crowd? Just double the recipe.
And those little pasta shells catch the broth perfectly, creating tiny flavor bombs in every bite.
What Ingredients are in Grandma-Style Chicken Noodle Soup?
Grandma-style chicken noodle soup brings back memories of comfort and warmth, doesn’t it? The kind of soup that seems to have healing powers beyond what modern medicine can explain.
This classic recipe follows Anne Burrell’s approach, with bone-in chicken that creates a rich, flavorful broth, and a medley of vegetables that provide both nutrition and that familiar homey taste we all crave when we’re feeling under the weather—or just need a bowl of something soul-warming.
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch slices
- 4 celery ribs, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt (to taste)
- 2 garlic cloves, smashed
- 2 teaspoons crushed red pepper flakes
- 1 bunch thyme
- 3 pounds bone-in chicken (legs and thighs, skin and fat removed)
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- 1 teaspoon ground cinnamon
- 2 grates fresh nutmeg
- Fresh ground black pepper
- 2 cups small shell pasta (such as orecchiette or orzo)
- 1 (15 ounce) can white beans or chickpeas
- 1 bunch fresh cilantro, coarsely chopped
What makes this grandma-style soup special is the balance of traditional elements like chicken, carrots, and celery with unexpected touches like cinnamon, nutmeg, and cilantro. These warming spices add depth that your typical chicken soup might lack. And while some might be surprised by the inclusion of beans, they add wonderful texture and make the soup more substantial—perfect for when you want something that feels like a complete meal in a bowl. Feel free to adjust the spice level by reducing the red pepper flakes if you’re making this for kiddos or those with sensitive palates.
How to Make this Grandma-Style Chicken Noodle Soup
To begin this soul-warming chicken noodle soup, coat a large stock pot with extra-virgin olive oil and add 1 large onion (sliced into ½-inch pieces), 4 celery ribs and 3 carrots (both cut into ½-inch dice). Season generously with kosher salt—remember, proper seasoning builds flavor at every step. Bring the pot to medium-high heat and cook these aromatic vegetables for about 10 minutes, until they soften and fill your kitchen with that unmistakable soup-is-coming smell.
Next, toss in 2 smashed garlic cloves, 2 teaspoons of crushed red pepper flakes (adjust if you’re spice-sensitive), and a bunch of fresh thyme, cooking for another 2-3 minutes to release their flavors.
Now for the star of the show—add 3 pounds of bone-in chicken legs and thighs (with skin and fat removed) to the pot. The bones are non-negotiable here, folks. They’re what give grandma-style soup that rich, collagen-filled broth that practically hugs you from the inside. Cover everything with water, add 2 bay leaves, and toss in a halved lemon for brightness. Season with 1 teaspoon of ground cinnamon and 2 grates of fresh nutmeg—these warming spices might seem unusual, but they’re the secret to that nostalgic grandma touch. Let this simmer until the chicken is cooked through and tender.
When done, you’ll add 2 cups of small shell pasta (like orecchiette or orzo) and a 15-ounce can of white beans, letting them cook until the pasta is tender. For a faster cooking process, consider using an Indian pressure cooker which would beautifully tenderize the chicken while infusing the broth with deep flavor. Right before serving, stir in a bunch of coarsely chopped fresh cilantro for a burst of color and freshness that ties everything together.
Grandma-Style Chicken Noodle Soup Substitutions and Variations
While the classic recipe brings comfort by the spoonful, the beauty of this soup lies in its flexibility. I’m all about making this recipe work with what you’ve got in your pantry.
No chicken thighs? Swap in breasts or even leftover rotisserie chicken (though bone-in adds more flavor, trust me). The pasta options are endless—egg noodles for tradition, orzo for elegance, or broken spaghetti in a pinch.
Vegetable-wise, feel free to add whatever looks good. Zucchini, corn, or peas can brighten things up. Not a cilantro fan? Parsley works beautifully. The white beans Anne Burrell uses can be replaced with chickpeas or skipped entirely. Want it creamier? A splash of heavy cream transforms this into something altogether luxurious.
What to Serve with Grandma-Style Chicken Noodle Soup
A steaming bowl of chicken noodle soup practically begs for the perfect accompaniment. I’m a firm believer that crusty bread is non-negotiable—something substantial enough to dip without disintegrating, like a rustic sourdough or warm garlic bread.
A simple green salad with vinaigrette brings welcome freshness, cutting through the richness of the broth. Think crisp romaine, peppery arugula, or tender mixed greens.
For something more substantial, grilled cheese sandwiches are my go-to pairing. That combination of melty cheese and golden bread alongside spoonfuls of soup? Pure comfort food heaven.
If you’re feeling fancy, a small cheese board with crackers and fruit makes this humble soup feel like a proper meal, no matter how sniffly you might be.
Final Thoughts
The perfect accompaniments might enhance your soup, but there’s something magical about this grandma-style chicken noodle soup all on its own. I can almost guarantee it’ll become your go-to recipe when comfort is what you’re craving.
The aromatic blend of thyme, cinnamon, and nutmeg creates layers of flavor that commercial soups simply can’t match. And those white beans? They add heartiness without overwhelming the classic elements we all crave.
What makes this soup special isn’t just the tender chicken or the perfectly cooked noodles—it’s the love stirred into every spoonful.
