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Chicken and Noodle Soup

 Chicken and Noodle Soup
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
16 ServingsPrep: 25 min. Cook: 2 hours 55 min.

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

2 of 2

Chicken and Noodle Soup (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.