Grammy's Kitchen · Chicken Noodle Soup · Crockpot Chicken Noodle Soup
One of 34 chicken noodle soup recipes we measured
from www.jocooks.com
87 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 281% | 281% |
| starch add | 17% | 19% |
| vegetables and beans | 30% | 39% |
| aromatics | 22% | 22% |
| fat | 4% | 1% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil (extra virgin , optional) |
| 150 g | 1 large onion (peeled) |
| 122 g | 2 large carrots (peeled and sliced or chopped) |
| 80 g | 2 stalks celery (optional, chopped) |
| 680 g | 1 1/2 pound chicken breasts (with skin and bones (2 or 3 breasts)) |
| 16 g | 2 tablespoons Vegeta (or 2 tsp chicken base, or 1 chicken bouillon cube) |
| 6 g | 1 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 1893 g | 8 cups water |
| 2 g | 2 bay leaves |
| 1 g | 1/2 teaspoon rosemary (dried, optional) |
| 113 g | 4 ounces egg noodles (wide dry (2 cups)) |
| 25 g | 1/4 cup parsley (fresh, chopped for garnish) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this soup this weekend and it was terrific. I didn't add the rosemary or the bay leaves, and used Chicken Better Than Bouillon instead of the Vegeta. The flavor was wonderful. The mistake I made was cooking it too long with the noodles and they did g” — a cook, 5.0★
“I've made this a couple of times already and my family and I always love it! It's a great way to get some vegetables into my 9 year old too.. ha! I am going to try it with the vegeta next time, but have used bouillon and it comes out great anyway. Thanks for t” — a cook, 5.0★