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Classic Chicken Noodle Soup

 Classic Chicken Noodle Soup
"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."
6-8 ServingsPrep: 55 min. Cook: 20 min.


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 cups uncooked fine egg noodles
  • 1 cup frozen peas
  • 1/2 cup frozen cut green beans


  • In a large soup kettle or Dutch oven, combine the first 10
  • ingredients. Bring to a boil. Reduce heat; cover and simmer for
  • 45-60 minutes or until juices run clear, skimming the surface as
  • foam rises.
  • Remove chicken. When cool enough to handle, remove meat from bones;
  • discard bones. Cut meat into bite-size pieces; set aside. Strain

2 of 2

Classic Chicken Noodle Soup (continued)

Directions (continued)

  • broth, discarding vegetables and bay leaf. Return broth to the pan;
  • add the carrots, celery and onion. Bring to a boil. Reduce heat;
  • cover and simmer for 10 minutes or until the vegetables are tender.
  • Add noodles and chicken. Bring to a boil. Reduce heat; cover and
  • simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes
  • or until beans and noodles are tender. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.