Some recipes are passed down on handwritten recipe cards, with exact measurements and carefully recorded instructions. Others are learned by standing beside someone in the kitchen, watching what they do, and making it yourself until you no longer need to ask.
This chicken noodle soup is the second kind.
It's my mom's recipe, and one she taught me when I was a young mother. It's simple, comforting, and the meal I often think of when the weather cools or someone in our family isn't feeling quite themselves.
But my memories of this soup go back to a day when I was the one who needed taking care of.
The day my mom came to help
When I was a young mom, my whole family was sick. My mom came over to help us.
In classic mom fashion, she opened the windows to let in some fresh air, wiped down the countertops and doorknobs, and then made us the most delicious chicken noodle soup with sourdough bread.
I'll never forget the comfort it brought us.
She didn't make a fuss or turn it into anything complicated. She simply came in, saw what needed doing, and took care of us. She cared for the home, made something warm to eat, and gave us the feeling that we could rest for a little while because someone else was looking after things.
It's a memory that has stayed with me.
Now that I'm a mother myself, I understand even more what a gift that kind of care can be. When everyone is tired or under the weather, the smallest things can make a difference: a clean kitchen, a warm bowl of soup, fresh bread on the table.
And sometimes, the meals we remember most aren't the elaborate ones. They're the ones someone made when we needed them.
My mom's chicken noodle soup
This is not a precise, carefully measured recipe. It's the way my mom taught me to make it, and the way I've continued making it for my own family.
You start with the vegetables, a generous amount of butter, shredded chicken, good broth, and egg noodles. The result is a simple, hearty soup that feels right at home beside a loaf of sourdough.
Ingredients
1 stick of butter
Onion, chopped
Garlic, minced
Carrots, chopped
Celery, chopped
Shredded rotisserie chicken, or cooked chicken thighs
2 heaping tablespoons of organic Better Than Bouillon chicken base
Water, enough to make the amount of broth you prefer
Grandma's frozen egg noodles, or pastina as an alternative
Dried or fresh Italian herbs, to taste
The amounts of vegetables, chicken, water, and noodles are flexible in this family recipe. Adjust them to the size of your pot and the amount of soup you want to make.
How to make it
1. Soften the vegetables.
In a Dutch oven, melt the stick of butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables begin to soften and the onion becomes translucent.
2. Add the chicken.
Stir in your shredded rotisserie chicken. If you're starting with raw chicken thighs, cook them separately in a pressure cooker until fully cooked, then shred the meat before adding it to the soup.
3. Make the broth.
Add the Better Than Bouillon chicken base and water. Stir well to dissolve the base. Start with enough water to make a generous pot of soup, adjusting the amount to suit your preferred broth strength and consistency.
4. Add the noodles.
Bring the soup to a gentle simmer and cook until the vegetables are tender. Add Grandma's frozen egg noodles and cook according to the package directions, until tender. If you prefer pastina, you can use that instead, adjusting the cooking time to suit the pasta.
5. Finish with herbs.
Add dried or fresh Italian herbs to taste. Taste the broth before adding any additional salt, since the chicken base already contributes seasoning.
Serve warm in generous bowls, preferably with slices of homemade sourdough bread alongside.
Don't forget the sourdough
For me, the soup and sourdough belong together.
There is something lovely about a meal that doesn't need much else: a warm bowl, bread to dip into the broth, and everyone gathered around the table. When someone isn't feeling well, I don't want dinner to become another complicated task. I want it to be simple enough that I can focus on the people I'm caring for.
A loaf of bread and a pot of soup are often more than enough.
The kind of homemaking I hope to pass on
I think often about the things we learn from our mothers without realizing we're learning them.
We watch how they care for a home, how they feed people, how they notice when something needs doing. We remember the meals they made, the way they made room for us to rest, and the small things that helped us feel safe and cared for.
Years later, we find ourselves doing those same things for our own families.
This soup is one small example. My mom taught me how to make it, but she also showed me something about homemaking that has stayed with me: caring for people often looks remarkably ordinary.
It can be opening a window, wiping down a countertop, making a pot of soup, and slicing a loaf of bread.
Homemaking isn't about having a perfect house. It's about creating a place for peace, comfort, and beauty.
And sometimes, it begins with the simplest recipe you know by heart.
A Few Things I Use in My Kitchen
These are a few of the kitchen staples I reach for when making a simple family dinner like this one.
My Staub Dutch Oven — My favorite pot for simmering soups, making stews, and preparing meals for our family.
Wooden Spoons — A simple kitchen staple I use for stirring soups, sauces, and just about everything else.
Blue Willow Dishes — Classic dishes that make even an ordinary weeknight dinner feel a little more special.
Rada Kitchen Knives — Dependable knives I use for everyday chopping and meal preparation.
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