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Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe photo by Taste of Home

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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

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Chicken Noodle Soup Recipe

Prep: 25 min. Cook: 2 hours 55 min.

Yield: 16 Servings

25 175 200

Ingredients

1 stewing chicken (about 4 pounds), cut up
3 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, quartered, divided
2/3 cup coarsely chopped green pepper, divided
1-1/4 teaspoons pepper, divided
1 bay leaf
2 teaspoons salt
8 ounces uncooked medium egg noodles

Directions

In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.
Strain broth and skim fat; return broth to stockpot. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.

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 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

Chicken Noodle Soup

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Reviewed on May. 12, 2013 by evolunze

great with crackers

Reviewed on Dec. 26, 2012 by leroyandbill

The only thing I omitted was the green pepper...I also substituted some chicken broth for the water...All in all a good receipe,,

Reviewed on Sep. 21, 2012 by voodoowitch

I'm not one for cooked celery or carrots but I loved this recipe. Husband agreed it's a keeper. It is a little time consuming but the flavor is well worth it.

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.