The recipe
The Chicken and Noodles the Kids Called Grandma's Chicken Soup
Reames Hearty Chicken and Noodles is the kind of supper that earns its comfort-food reputation honestly: tender chicken, thick egg noodles, onion and bouillon simmer together until the broth turns rich and the noodles become soft without losing their bite.
The recipe is wonderfully unfussy. Frozen noodles go straight into the pot, the chicken is already cooked, and carrots are optional if you want a little more color. What you get is a hearty bowl that lands somewhere between chicken soup and chicken-and-noodles, with enough substance to feel like dinner.
Why it matters
Why This One Is Worth Bringing Back
Some recipes preserve more than a method, and this one comes with exactly the kind of family-table detail that gives a community cookbook its character. The source remembers serving the dish on a Sunday evening to several generations of family, with the children calling it “grandma’s chicken soup” and loving it.
That memory fits the recipe itself. Reames frozen egg noodles make the bowl especially substantial, while cooked chicken, bouillon, onion and parsley keep the preparation practical. It is uncomplicated comfort food with the kind of flexibility that makes sense for a busy family kitchen.
For more cozy main dishes already in the archive, try Sunday Pot Roast or Aunt Mary’s Chili. You can also browse more recipes preserved from 75 Years of Caring and Sharing.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Add the noodles straight from the freezer
The source specifically uses Reames home-style frozen egg noodles and directs you to drop them into the simmering broth frozen, then stir to separate.
Expect the broth to thicken as the noodles cook
The noodles simmer for 50 minutes, and the source says to add more water as needed. Keep an eye on the pot so the finished dish stays spoonable rather than becoming too tight.
Carrots are optional
The printed recipe suggests adding cut-up carrots for color. They are not required, so the bowl can remain very simple if you want to stay with the core chicken-and-noodle version.
Recipe card
The Preserved Recipe
Reames Hearty Chicken and Noodles
Ingredients
- 1 (12 oz.) pkg. Reames home-style frozen egg noodles
- 5 to 5 1/2 c. water
- 5 tsp. chicken bouillon granules
- 2 1/2 tsp. minced onions
- 2 c. cooked chicken cubed; source says chicken breast, or 2 (5 oz.) cans deboned chicken
- 1 1/4 tsp. parsley flakes
- carrots cut up; optional for color
Instructions
- Put water, chicken, onions, and 1 teaspoon parsley in large saucepan or Dutch oven. Bring to a boil.
- Add bouillon granules; dissolve.
- Drop in frozen noodles and stir to separate. Simmer 50 minutes.
- Add more water as needed.
- For color, add cut up carrots while cooking and sprinkle in 1/4 teaspoon parsley just before serving.
Notes
Give Something Back
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This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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From the archive
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