Show Subscription Form




Chicken and Noodle Soup Recipe
Chicken and Noodle Soup Recipe photo by Taste of Home

Chicken and Noodle Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 2 hours 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours 55 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Noodle Soup in Taste of Home February/March 2003, p43

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken and Noodle Soup

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 6, 2014

"This is my second time making this everyone loves it at my house!!!!???"

MY REVIEW
Reviewed Nov. 10, 2013

"great chicken noodle soup, totally enjoyed this."

MY REVIEW
Reviewed May. 12, 2013

"great with crackers"

MY REVIEW
Reviewed Dec. 26, 2012

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

MY REVIEW
Reviewed Sep. 21, 2012

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT