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Meet the Cook: For years, I worked at making a chicken soup that tasted just like my mother's. When I realized I couldn't, I decided to come up with my own recipe. It was an immediate hit! People enjoy the vegetables, noodles and rosemary. —Cheryl Rogers, Ames, Iowa
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 330 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 1,087 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Best Chicken Noodle Soup in Country Woman January/February 1998, p33
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 15, 2007 by Alliea
This sounds (and looks good) I want to try the homemade noodles with the Evaporated milk. Thanks for posting! Alliea
This sounds (and looks good) I want to try the homemade noodles with the Evaporated milk. Thanks for posting!
Alliea
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