Why You’ll Love this Grandma-Style Chicken Noodle Soup
Who doesn’t crave a steaming bowl of chicken noodle soup when feeling under the weather or just needing some comfort? This grandma-style recipe elevates the classic with tender bone-in chicken that creates a rich, flavorful broth you simply can’t get from store-bought versions.
I’m particularly fond of how this recipe balances hearty ingredients—like shell pasta and white beans—with bright notes from lemon and cilantro. The hint of cinnamon and nutmeg? That’s the secret touch your taste buds won’t expect but will absolutely adore.
What makes this truly special is the combination of traditional elements (carrots, celery, onion) with Anne Burrell’s chef-inspired additions. The crushed red pepper flakes give it just enough warmth without overwhelming the delicate flavors. Trust me, this isn’t your average chicken soup.
What Ingredients are in Grandma-Style Chicken Noodle Soup?
Grandma-style chicken noodle soup is the ultimate comfort food, warming both body and soul with its hearty ingredients and familiar flavors. This classic recipe brings together tender chicken, aromatic vegetables, and perfectly cooked pasta in a flavorful broth that tastes like it’s been simmering all day. The beauty of this traditional soup lies in its simplicity—just wholesome ingredients that come together to create something truly nourishing.
When gathering ingredients for this grandma-style soup, don’t skimp on quality. Using bone-in chicken creates a richer broth with more depth of flavor than boneless options. The combination of aromatic spices like cinnamon and nutmeg might seem unusual in chicken soup, but they add a surprising warmth that elevates this beyond ordinary chicken noodle soup. And while the recipe specifies small shell pasta, you can easily substitute whatever small pasta shape you have on hand—the important thing is choosing something that won’t overwhelm your spoon but will still soak up all that wonderful broth.
- Extra-virgin olive oil
- 1 large onion, sliced into 1/2-inch pieces
- 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 (enough to cover chicken)
- 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
How to Make this Grandma-Style Chicken Noodle Soup
This Grandma-Style Chicken Noodle Soup starts with a flavorful base of vegetables. Coat a large stock pot with extra-virgin olive oil, then add 1 large onion (sliced into 1/2-inch pieces), 4 celery ribs (diced), and 3 carrots (diced). Season with kosher salt and cook over medium-high heat for about 10 minutes, until the vegetables soften and release their wonderful aromas. The kitchen starts smelling like grandma’s house right about now.
Then add 2 smashed garlic cloves, 2 teaspoons of crushed red pepper flakes (you can reduce this if you don’t want as much heat), and a bunch of thyme. Let that cook for another 2-3 minutes to blend those flavors together.
Now it’s time for the star of the show—3 pounds of bone-in chicken legs and thighs with the skin and fat removed. Place them in the pot and add enough water to cover the chicken completely. This creates the rich, homemade broth that makes this soup so comforting. Add 2 bay leaves, a halved lemon, 1 teaspoon of ground cinnamon, and 2 grates of fresh nutmeg for that warm, grandma-style depth of flavor. The cinnamon might seem unusual, but trust me, it adds a subtle warmth that makes this soup special. Let everything simmer until the chicken is cooked through and tender enough to pull apart easily.
When the chicken is done, remove it from the pot and shred the meat. Return the meat to the broth and add 2 cups of small shell pasta like orecchiette or orzo, and a 15-ounce can of white beans or chickpeas. For the most even heat distribution and superior results, consider preparing this soup in a cast iron cookware that maintains consistent temperature throughout the cooking process. The pasta will cook in the flavorful broth, absorbing all those amazing flavors while the beans add heartiness and protein. Just before serving, stir in a coarsely chopped bunch of fresh cilantro for brightness that cuts through the richness. The combination of tender chicken, perfectly cooked pasta, hearty beans, and aromatic broth makes this soup the kind of meal that warms you from the inside out—exactly what we expect from a grandma-style recipe.
Grandma-Style Chicken Noodle Soup Substitutions and Variations
The beauty of chicken noodle soup lies in its flexibility, making it perfect for customization based on what you have in your pantry. Don’t have thyme? Rosemary or sage work beautifully. For the pasta, any small shape will do—orzo, ditalini, or broken spaghetti can replace the shells in a pinch.
Vegetarians can skip the chicken altogether and double up on beans, using vegetable broth as the base. Speaking of beans, navy or cannellini make great substitutes for white beans. Can’t handle spice? Reduce or omit the red pepper flakes.
For a heartier version, add diced potatoes or sweet potatoes. And while cilantro gives a fresh finish, parsley or dill provide equally delicious alternatives. Remember, the best grandma-style soup is the one that comforts you most.
What to Serve with Grandma-Style Chicken Noodle Soup
What could possibly elevate a steaming bowl of chicken noodle soup to a complete meal? While this soul-warming dish stands perfectly fine on its own, I love creating a full dining experience with thoughtful accompaniments.
A crusty loaf of sourdough bread, still warm from the oven, creates the perfect vehicle for sopping up that savory broth. For something lighter, try a simple green salad dressed with lemon vinaigrette—the bright acidity cuts through the richness of the soup beautifully.
Grilled cheese sandwiches? Now we’re entering comfort food nirvana. Cut them into small fingers for dipping, trust me on this one. And don’t forget a platter of fresh vegetables like cucumber slices, cherry tomatoes, and carrot sticks for added crunch and color.
Final Thoughts
Throughout generations of family kitchens, chicken noodle soup has remained a steadfast beacon of comfort during cold winter months and sniffly noses. There’s something almost magical about the way a steaming bowl can warm both body and spirit, isn’t there?
The beauty of this grandma-style recipe lies in its adaptability—swap in rotisserie chicken when you’re short on time, or add extra veggies hiding in your crisper drawer.
What makes this soup truly special is how it connects us to our past while nourishing our present. Whether you follow Anne Burrell’s aromatic version with cinnamon and nutmeg or stick to a simpler family recipe, the end result delivers that same familiar comfort. Remember, the best chicken noodle soup isn’t about perfection—it’s about creating memories around your table.