Recipe of the Month: Grandma D’s Style Chicken Noodle Soup

By April 4, 2019August 22nd, 2019No Comments

As lists of comfort foods go, mine is definitely long and varied.

Things like homemade macaroni and cheese (always with pork chops and green beans in my house growing up), pot roast or “stew pie” are in the top running around our house.

Any soup, as a rule, is not on my usual list of comfort foods… with the exception of Gramma D’s Chicken Noodle Soup.

This creamy, stew-like soup is full of homemade, thick noodles, a little chicken and always a lot of love.

It is so hearty and filling that it has always made the top 10 list for my kids and even now that they are grown, still does.

The best part of this household favorite is that it is relatively easy, in spite having to make the noodles homemade.

Ready to get started?

To make it really easy… used canned chicken breast instead of cooking your own.


Prep time:  About 15-30 Minutes for the noodles and about 5 Minutes for the soup if you used canned chicken

Cook time:  About 20-30 total Minutes


For the Soup

  • 1-2 Large Cans of Campbells Cream of Chicken Soup
  • 1 box (48 oz) Chicken broth
  • 1-2 Chicken breasts, cooked, shredded and chopped up into bite size pieces
  • 1 large onion minced
  • 2 carrots diced
  • 1-2 cups of frozen peas
  • 1 TBSP olive oil or butter

For the Noodles:

  • 1- large egg
  • ½ teaspoon salt
  • 2+- TBSP milk
  • 1-1 1/2 cups all purpose flour



For the Noodles:

  1.  Mix eggs, milk and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
  2. Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it’s no longer sticky, about 3-5 minutes.
  3. Roll out onto a lightly floured counter until it’s very thin – about 1/4” or less depending on how thick you will like your noodles
  4. Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to use an old baking tool I inherited from Gramma that has a curvy wheel and makes the noodles “prettier”

For the Soup:

  1. Sauté the onion in the oil or butter until transparent.
  2. Add all ingredients except the cream of chicken soup and cook until the carrot are tender.
  3. Add 1 can of cream of chicken soup, using a whisk to smooth into the broth. Thick enough for you?  If not, add the other can.
  4. Continue to cook until you get a light boil and slowly, one by one drop in the noodles.  I space them out … dropping them in different spots in the pot until all are in.
  5. I then add a cup or 2 of peas and let cook about 5 minutes.


You know it’s done when the noodles are firm.

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