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I cook most of the weekend meals and share weekday cooking duties with my wife. I also like to take food to neighbors, co-workers and our parents. And I try to send things like this hearty soup to people I know are sick.—Terry Kuehn, Waunakee, Wisconsin
Nutritional Facts 1 serving (1 cup) equals 152 calories, 4 g fat (1 g saturated fat), 50 mg cholesterol, 451 mg sodium, 14 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Chicken Noodle Soup in Taste of Home February/March 2003, p43
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
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Reviewed on Jan. 03, 2012 by sgibson212
Made it 2 days ago and really enjoy it..Since this was my first time making this soup i was just a bit lost what to do with the vegetables i put in the begining 2 hours. i took them and threw them out and used the remaining that were set aside and threw them in as directed.
Reviewed on Feb. 09, 2010 by cregenfuss
This sounds good!!! I'm going to make this tonight for supper.
Reviewed on Oct. 17, 2009 by cpw
I have made this soup several times and love it! I use the broth from the chicken instead of canned. My in-laws love it as well.
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