Grandma Coco’s Soup

Love-filled soup sprinkled with parmesan and parsley

My husband cooked very little when we first met, but he always made Grandma Coco’s soup if I wasn’t feeling well. I never had the pleasure of meeting his grandma, but I feel her presence and love every time we eat the soup. Despite my husband’s best efforts, I wasn’t convinced that canned chicken was the best option. Early in our marriage, I purchased a whole chicken and decided to surprise him with my “new and improved” version. It was tasty, but it wasn’t the same. It turns out, Grandma Coco’s recipe is perfection. It’s quick, easy, and delicious. If you have leftovers – I doubt you will – be sure to have some extra chicken broth on hand!

Grandma Coco’s Soup

10 oz. canned chicken
16 oz. frozen egg noodles
16 oz. frozen beef tortellini
64-80 oz. chicken broth
Parmesan cheese
Parsley, to taste

Add chicken broth and chicken to stockpot . Bring to boil. Add egg noodles and cook according to the package instructions (time varies depending on the brand). Add tortellini in for the last two minutes of cook time. Sprinkle with Parmesan cheese and parsley and serve. Makes 6 servings.

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