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Chicken Noodle Soup Recipe

Photo by: Taste of Home

I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.

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8-10 Servings
Prep: 35 min. Cook: 2 hours + cooling

Ingredients

1 stewing chicken (2 to 3 pounds)
2-1/2 quarts water
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/2 medium onion, chopped
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery
1-1/2 cups uncooked fine noodles

Directions

In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.
Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 132 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 922 mg sodium, 7 g carbohydrate, 1 g fiber, 12 g protein.

Chicken Noodle Soup published in Country Extra March 1992, p49

Refrigerate Chicken Soup without Noodles

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