Grandma's Homemade Chicken Noodle Soup Family Recipe. 

4 large boneless chicken breasts. 1 Onion, 1 Stalk raw Carrots, 1 Stalk raw Celery, 2 table spoons Salt, 1/2 cup dried parsley flakes, 3 peeled potatoes. 4 bouillon cubes and one container of stock liquid soup broth.  

1 Large Package Noodles (boil separate.) Thicker Amish egg noodles are best. 

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*Fill giant cooking pot 3/4 water and bring to boil. Add (clean) chicken, onion, salt, and boil for 2 hours on medium simmer uncovered. Stirring occasionally. As the chicken cooks, scrape and toss all the muck off the top w a large spoon. ~ (Boil your noodles in a separate pot w butter, salt and parsley, drain and keep separate before you serve)

When chicken and soup is done boiling after 2 hours, remove chicken breasts and cut up into small pieces and keep in a separate bowl from hot soup pot before you serve to avoid soggy noodles and chicken. ~ 

Add your fresh vegetables into soup pot (sliced carrots and celery pieces), cover slightly, turn down heat and let simmer for 45-60 minutes more. The longer is so cooks, the more flavor comes out of the soup.  

Taste as you cook. Careful not to add too much salt because you can add more to your serving. After you finish, store your leftovers separately. Keep pot of soup vegetables in a big covered plastic container. Or use the pot. 

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Keep your chicken and noodles separate cuz they’ll get soggy if you dump it all in the pot and leave it. When you reheat, use the stove or micro. I would reheat my soup in a pot and stir fry my chicken and noodles next day, then add them to the bowl of soup and build my bowl. Serve some saltine Crackers to keep from salting you’re bowl.  

Enjoy!

Fischer Family Recipe Copyright 1945-2025 

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