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Chicken and Vegetable Noodle Soup

 Chicken and Vegetable Noodle Soup
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
64 ServingsPrep: 1 hour Cook: 2-1/2 hours


  • 4 whole broiler/fryer chickens (3 to 4 pounds each)
  • 10 quarts water
  • 3 bunches celery, chopped
  • 2 pounds carrots, sliced
  • 2 large onions, chopped
  • 2 jars (8 ounces each) chicken base
  • 1/4 cup dried parsley flakes
  • Salt and pepper to taste
  • 2-1/2 pounds uncooked fine egg noodles


  • Divide chickens and water between two stockpots. Slowly bring to a
  • boil over low heat. Cover and simmer for 2 hours or until meat is
  • tender, skimming the surface as foam rises. Remove chickens from
  • broth; set aside until cool enough to handle.
  • Add the celery, carrots, onions, chicken base and parsley to the
  • pots; season with salt and pepper. Cover and simmer for 15-20
  • minutes or until vegetables are tender.
  • Cook noodles according to package directions; drain. Stir into soup.
  • Remove chicken meat from bones; cut into bite-size pieces. Add to
  • soup; heat through. Yield: 64 servings (1 cup each).

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Chicken and Vegetable Noodle Soup (continued)

Nutritional Facts: 1 cup equals 190 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 837 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.