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Classic Chicken Noodle Soup Recipe
Classic Chicken Noodle Soup Recipe photo by Taste of Home

Classic Chicken Noodle Soup Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 55 min. Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 55 min. Cook: 20 min.
MAKES: 6-8 servings

Ingredients

  • 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
  • SOUP INGREDIENTS:
  • 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

Directions

  1. 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.
  2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain 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.
  3. 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.
Originally published as Classic Chicken Noodle Soup in Taste of Home October/November 2001, p18

Full-Bodied White Wine

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

Reviews for Classic Chicken Noodle Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 1, 2013

This is my type of chicken noodle soup! I'm using thigh/drumsticks since they are on sale this week. But the skin on the chicken makes it so much more flavorful.! Thanks!!

MY REVIEW
Reviewed Sep. 14, 2012

I thought it was rather bland. It seems like there should be more seasonings added after the broth is strained. I added some cajun seasoning & more salt & pepper to give it more flavor.

MY REVIEW
Reviewed Oct. 18, 2010

This soup was great. I agree with the previous comment and will add more salt (and pepper) the next time.

MY REVIEW
Reviewed Jul. 18, 2010

I would add a little more salt to the stock next time.

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