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Hearty Chicken Noodle Soup Recipe

Hearty Chicken Noodle Soup Recipe photo by Taste of Home

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I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. —Cindy Renfrow, Sussex, New Jersey

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Hearty Chicken Noodle Soup Recipe

Prep: 10 min. Cook: 2-3/4 hours

Yield: 12 Servings

10 165 175

Ingredients

1 stewing chicken (about 6 pounds), cut up
8 cups water
1 large onion, quartered
1 cup chopped fresh parsley
1 celery rib, sliced
5 teaspoons chicken bouillon granules
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
Dash dried thyme
2 medium carrots, thinly sliced
NOODLES:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

Directions

In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 12 servings (3 quarts).

Originally published as Hearty Chicken Noodle Soup in Taste of Home June/July 1997, p29

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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Hearty Chicken Noodle Soup

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(1-1) of 1 reviews

Reviewed on Mar. 27, 2013 by DoggieMom2

I have made this soup countless times over the past 5+ years. It's my favorite chicken soup. I usually forego the homemade noodles (mine never turn out right) and instead use 3 cups of cooked brown rice (healthier too!). Or you can use cooked elbow macaroni. Any way you make it, it is so delicious and easy to prepare.