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Chicken Noodle Soup

 Chicken Noodle Soup
I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.
8-10 ServingsPrep: 35 min. Cook: 2 hours + cooling

Ingredients

  • 1 broiler/fryer chicken (2 to 3 pounds)
  • 2-1/2 quarts water
  • 1/2 medium onion, chopped
  • 3 teaspoons salt
  • 2 teaspoons chicken bouillon granules
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1-1/2 cups uncooked fine egg noodles
  • 1 cup chopped celery
  • 1 cup chopped carrots

Directions

  • In a stockpot, combine the first 9 ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow
  • to cool. Strain broth; discard bay leaf.
  • Skim fat. Debone chicken and cut into chunks; return chicken and
  • broth to pan. Add the noodles, celery and carrots; bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until noodles and
  • vegetables are tender.
  • Yield: 8-10 servings.

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Chicken Noodle Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 132 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 922 mg sodium, 7 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.