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Chicken and Noodle Soup Recipe

Chicken and Noodle Soup Recipe

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. YIELD: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

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.

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.

Reviews for Chicken and Noodle Soup

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."

MY REVIEW
Reviewed Jan. 3, 2012

"Made it 2 days ago and really enjoy it..Since this was my first time making this soup i was just a bit lost what to do with the vegetables i put in the begining 2 hours. i took them and threw them out and used the remaining that were set aside and threw them in as directed."

MY REVIEW
Reviewed Feb. 9, 2010

"This sounds good!!! I'm going to make this tonight for supper."

MY REVIEW
cpw
Reviewed Oct. 17, 2009

"I have made this soup several times and love it! I use the broth from the chicken instead of canned. My in-laws love it as well."

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Wine Pairings

Full-Bodied White Wine

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