Home-Style Chicken Soup Recipe

Home-Style Chicken Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“I’ve relied on this easily prepared broth on many occasions,” Kathy Rairigh shares from Milford, Indiana. “Mom gave me the recipe, and we love it.”

[X]

Rate Home-Style Chicken Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Home-Style Chicken Soup Recipe

Prep: 15 min. Cook: 6-1/4 hours

Yield: 4 Servings

15 375 390

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
3/4 cup uncooked egg noodles

Directions

In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 15-20 minutes or until tender. Discard bay leaf. Yield: 4 servings.

Nutritional Analysis: 1 cup (prepared with reduced-sodium chicken broth and 1-1/4 cups sliced fresh mushrooms) equals 131 calories, 3 g fat (1 g saturated fat), 38 mg cholesterol, 453 mg sodium, 12 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Home-Style Chicken Soup in Cooking for 2 Winter 2006, p17

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