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

Hearty Chicken Noodle Soup Recipe

Publisher Photo
I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. —Cindy Renfrow, Sussex, New Jersey
TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 2-3/4 hours
MAKES: 12 servings

Ingredients

  • 1 stewing chicken (about 6 pounds), cut up
  • 8 cups water
  • 1 large onion, quartered
  • 1 cup chopped fresh parsley
  • 1 celery rib, sliced
  • 5 teaspoons chicken bouillon granules
  • 5 whole peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash dried thyme
  • 2 medium carrots, thinly sliced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk

Directions

  1. In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
  2. Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
  3. For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
  4. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 12 servings (3 quarts).
Originally published as Hearty Chicken Noodle Soup in Taste of Home June/July 1997, p29

Full-Bodied White Wine

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

Reviews for Hearty Chicken Noodle Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 30, 2014

"This soup is amazing and not very difficult to make. Homemade noodles take it over the top!"

MY REVIEW
Reviewed Mar. 27, 2013

"I have made this soup countless times over the past 5+ years. It's my favorite chicken soup. I usually forego the homemade noodles (mine never turn out right) and instead use 3 cups of cooked brown rice (healthier too!). Or you can use cooked elbow macaroni. Any way you make it, it is so delicious and easy to prepare."

MY REVIEW
Reviewed Jan. 30, 2011

"I tried this because I had never thought of using clove in chicken soup. Loved the flavor.

noodles were unsuccessful. Dough was dry and hard to roll and noodles cooked up tough. This is only my second attempt at hand made noodles though."

MY REVIEW
Reviewed Oct. 12, 2010

"Easy easy easy!! This recipe was an immediate hit with my family, even the picky eater! Love it, will become a staple in our house for sure."

MY REVIEW
Reviewed Oct. 6, 2009

"I make gallons of this soup in the cold months. It freezes really well. It's a great way to use leftover Thanksgiving turkey meat an bones as well."

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