Chicken Noodle Soup
My grandma made the best chicken noodle soup growing up. It took me a while to re-create her recipe, since she didn’t leave behind a recipe card when she passed away, but it was worth the extra time and effort to recreate this soup! Now I have a copycat recipe of my favorite recipe made by my grandma, which makes me very happy. I hope someday my grandchildren want my recipes! It sure seems like the best recipes come from the best of grandmas. They must have found the secret ingredient.
How did Chicken Noodle Soup Come to Be?
I wasn’t surprised to see that chicken soup has been around for thousands and thousands of years! We first see chicken soup documented with the Greeks 7000 years ago. Although they didn’t use noodles till recent years when the Campbell Soup company started selling chicken noodle soup, the Greek’s still made a broth with chicken bones and chicken meat.
The Greeks believed that the soup contained healing properties. I find this interesting because, today, chicken noodle soup is the first food many of us choose to eat when we are feeling sick!
So whether you’re feeling ill and need a healthy boost of nutrient and vitamin rich soup, or you are healthy and full of energy, chicken noodle soup has always been and will always be a classic choice!
If you want to find out more about the history of title, here is where I found my information.
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Ingredients & Substitutes
- rotisserie chicken shredded.
- chicken broth.
- chicken boullion paste.
- carrots. We dice our carrots into bite sized pieces.
- onion. We chop our onion into small pieces.
- cooked gluten free rotini, rice rotini, OR homemade fettuccine noodles. Once cooked, set your pasta aside to serve with your soup later. This minimizes the risk of mushy noodles in your soup!
- celery. chopped
- mrs dash
- salt.
- garlic.
- savory seasoning.
How to Make Chicken Noodle Soup
I love how easy this recipe is! It is a recipe I can manage even when I’m feeling under the weather. After a few minutes cutting and chopping, you simply dump all the ingredients, except the noodles, into a large pot and cook on medium-high till it boils. Then simmer on low for another 20 mins till carrots are soft. This can also be done in a crockpot on low overnight (10 hours).
Cook and Keep noodles separate until you eat in order to keep them fresh and not mushy.
Common Questions
- What is the best way to reheat leftovers?
I we honestly microwave our leftovers quite often, but if you don’t want to end up with mushy noodles, then I recommend warming your leftovers on a stovetop, till hot.
Other Favorite Allergy Friendly Pasta Recipes
Chicken Noodle Soup
My grandma made the best chicken noodle soup growing up. It took me a while to re-create it, since she didn’t leave behind a recipe card, but it was worth the extra time and effort. Hope you like it. Serves 10-12 large servings.
Ingredients
- 1 Costco rotisserie chicken shredded
- 2–3 boxes of chicken broth (more if you want lots of broth)
- 2 TB chicken boullion paste
- 3–6 big carrots chopped
- 1 small onion diced
- 16 oz cooked gluten free rotini, rice rotini, OR homemade fettuccine noodles, set aside (in order to not get mushy)
- 3 sticks celery chopped
- 1 tsp mrs dash
- 1 tsp salt
- 1/2 tsp garlic
- 1 tsp savory seasoning
Instructions
- Simply dump all the ingredients, except for the noodles, into a large pot and cook on medium-high, till it boils.
- Then reduce to a simmer on low for another 20-30 mins, or till carrots are soft. This can also be done in a crockpot on low overnight (10 hours)
- In another medium sized pot, boil the noodles till cooked, but firm. Drain and set aside, till serving. This will help keep the noodles fresh and not mushy.
Enjoy!