Hearty Chicken Noodle Soup Recipe

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

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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: 10-12 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: 10-12 servings.

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

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

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