Chicken Noodle Soup Recipe

Chicken Noodle Soup RecipePhoto by: Taste of Home Chicken Noodle Soup Recipe Rating 5

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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Chicken Noodle Soup Recipe
  • Prep: 35 min. Cook: 2 hours + cooling
  • Yield: 8-10 Servings
35 120 155

Ingredients

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

Directions

  • In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf.
  • Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender. Yield: 8-10 servings.

Nutritional 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.

Originally published as Chicken Noodle Soup in Country Extra March 1992, p49

Tip

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Noodle Soup (5)

Chicken Noodle Soup Recipe

Chicken Noodle Soup

Tell us what you think of this recipe.
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Reviewed on Dec. 21, 2011 by rodpauley

I love the homemade taste of this. I will keep this one in my recipe box.


Reviewed on Oct. 10, 2011 by SLouise

Great soup. Put a copy in my favorite recipes notebook.


Reviewed on Jun. 05, 2011 by bopam

I made this recipe using some fresh herbs, rosemary and thyme. I also added some fresh ginger to the first process, then chopped a portion of that to go into the soup. And I added chopped garlic. It was delicous! Will definitely make this again.


Reviewed on Feb. 09, 2010 by molls9702

I also boiled off just regular chicken breasts and so added an extra tsp of chicken bouillon since I won't have the flavor from the bone.


Reviewed on Jan. 27, 2010 by blmaw

I'm sad to admit that this was my first attempt at chicken noodle soup. The recipe suggested using Debone chicken, that was not my "cup of tea." So, I boiled several chicken breasts with the quarts of water, later cubed these, and it worked out great. I was taken away with the flavor of this soup and it tasted "healthy" too. I shared it with several friends and they had the same positive reaction, Hmmmmm, so goooooooood! This soup couldn't be better if may say so myself.

 
 
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