Colder weather is on the way, so it’s time to pull out your favorite soup recipes. If you’re looking for a good bowl of chicken noodle soup, I’ve got you covered! Grandma’s Favorite Chicken Noodle Soup takes things up a notch with a blend of garlic, fresh herbs, juicy chicken, al dente pasta, and tender veggies. This soup is perfect for those days when you need a comfort dish or something to warm you up after a long day outside.

I love recipes that are fix-it-and-forget-it, and this recipe fits the bill. Let it simmer on the stovetop or make it in the Crock-Pot to come home to a cozy feast. Though this soup is simple, it packs a lot of flavor and will fill your belly. It’s sure to bring back memories of sitting around Grandma’s kitchen table with those you love. Make your own memories by serving it for your next family dinner, and let me know what you think.

Grandma’s Favorite Chicken Noodle Soup | Heath Riles BBQ

Everyone needs a quick and easy soup recipe, and this dish is certainly one to add to your bucket list. My version of Grandma’s Favorite Chicken Noodle Soup is hearty as I added 3 cups of egg noodles. If you prefer soup with more broth, you can reduce the amount of noodles or add more chicken stock. Feel free to make this recipe your own by adjusting the quantity of the seasonings, adding your favorite fresh veggies, using homemade stock, or swapping the pasta. The sky's the limit!

The Ingredients

Wondering what you need to make a pot of Grandma’s Favorite Chicken Noodle Soup? Here’s what you need to add to your shopping cart.

Extra-virgin olive oil. I love using olive oil to saute my veggies. It’s a mild oil that pairs well with Italian seasoning. Alternatively, you can use butter or avocado oil for a similar effect.
Mirepoix. Also known as the “Cajun Holy Trinity,” this trio of vegetables is an excellent base for any soup or stew. It consists of carrots, onions, and celery, which seems simple but makes all the difference in flavoring broths.
Heath Riles BBQ Garlic Butter Rub. This buttery seasoning is ideal for soups, but you can also use it on vegetables, chicken, pork, eggs, and beef. It features the best mix of garlic, salt, pepper, and a hint of spicy peppers.
Malcom’s Italian Stallion Seasoning. My good friend Malcom Reed created this Italian seasoning, which goes great with Italian food of all sorts. It features a great mix of fennel, rosemary, mustard, and basil.
Herbs. Grandma’s Favorite Chicken Noodle Soup also features garlic, thyme, and parsley, which give the soup a fresh taste. I prefer fresh herbs, but you can use dry ones in a pinch.
Chicken. I used a whole chicken that I had cooked and deboned for this recipe. If you’d like to learn how to break down a whole chicken, you can do so here. You can also use a rotisserie chicken to keep things easy.
Noodles. A soup deserves a hearty pasta, so I went with egg noodles. These noodles hold up well while simmering and are filling. Feel free to adjust the quantity based on how thick you like your soup.
Lemon juice. A hint of citrus complements the chicken and adds a little mystery to the soup. It also brings a cheery element, which anyone can use during the cold months.

The Process for Making Grandma’s Favorite Chicken Noodle Soup

If you prefer a visual demonstration, you’ll find that in the video. For now, here’s a quick rundown of how I pulled this soothing soup together.

Saute the veggies. I heated a large Dutch oven over medium-high heat and added a drizzle of extra-virgin olive oil. Then, I added the diced onion, carrots, and celery and seasoned them with Heath Riles BBQ Garlic Butter Rub and Malcom’s Italian Stallion Seasoning. This trio of veggies is known as a “mirepoix,” or an aromatic flavor base. I cooked the veggies until soft, or 3-4 minutes.
Spice it up. I added the minced garlic, thyme, and chicken bouillon. Then, I poured in the broth, stirring to deglaze the Dutch oven. I brought the mixture to a rolling boil, then turned it down to low to simmer.
Add chicken and noodles. Once the carrots were almost soft, I added the chicken and egg noodles, then covered the Dutch oven. I let Grandma’s Favorite Chicken Noodle Soup simmer for 15-20 minutes, then added fresh parsley and a squeeze of lemon juice. I let the flavors marry for 10 more minutes. The only thing left was to let the soup cool before making a bowl!

The Results

The soup was thick and hearty, just the way I like it! The broth alone was worth making the recipe as it had the perfect balance of garlic and Italian seasonings. A hint of citrus was the ideal accent, giving the soup that unique touch.

Serving Suggestions for Grandma’s Favorite Chicken Noodle Soup

You can serve this soup alone or pair it with a Caesar salad and French bread.

Storing Leftovers

You can store leftover Grandma’s Favorite Chicken Noodle Soup in the fridge for up to five days or freeze it for up to four months. Keep in mind that your egg noodles may have a different texture when thawed.