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Mom's Chicken Noodle Soup Recipe
Mom's Chicken Noodle Soup Recipe photo by Taste of Home

Mom's Chicken Noodle Soup Recipe

Read Reviews (11)
4.78 11
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My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
TOTAL TIME: Prep: 30 min. Cook: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 55 min.
MAKES: 6 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 medium onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 1-1/2 cups fresh or frozen cut green beans
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon butter, softened
  • 1/4 teaspoon baking powder
  • 2 to 3 tablespoons milk

Nutritional Facts

1 cup equals 429 calories, 16 g fat (5 g saturated fat), 125 mg cholesterol, 1,012 mg sodium, 36 g carbohydrate, 4 g fiber, 34 g protein.


  1. In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
  2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.
  3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 6 servings.
Originally published as Mom's Chicken Noodle Soup in Country Woman January/February 1993, p33

Nutritional Facts

1 cup equals 429 calories, 16 g fat (5 g saturated fat), 125 mg cholesterol, 1,012 mg sodium, 36 g carbohydrate, 4 g fiber, 34 g protein.

Full-Bodied White Wine

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

Reviews for Mom's Chicken Noodle Soup(11)

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Reviewed Feb. 17, 2013

Looks good, will definitely be making this. But wondering why so many questions about the recipe! The directions are clear and concise!! Really people...READ the instructions!

Reviewed Jan. 30, 2013

I made this recipe just as directed... which involved a little guess work...but it is forgiving, I assure you! I hope I can shed some light on length of cooking time. Much depends on the size of the chicken, how hot your stove is, size of your pot etc. So this is just based on my kitchen. You do boil the chicken in the 2 quarts of water, plain. I just cut my chicken in half, added 2 qts & it was just enough to barely cover the chicken (which is good). Bring to a boil, cover & reduce to medium low for about an hour. During this time, chop your veggies. Turn off the heat to let broth cool a little so you can skim the fat more easily. After removing the chicken, remove skin & chop into large chunks. I added chicken to the bowl of veggies to save another dish. By this time, you can skim the fat some. Add the chicken/veggies to the pot & bring to boil again, reduce heat to med low (you can cook faster @ higher temp, but this didn't work into my schedule) & let simmer while making/cooking the noodles. For the noodles, I used a 3 qt sauce pan of boiling water with about a tsp of salt. The noodles poofed up so I'm not sure if cooked them correctly... or rolled them thin enough... my kids loved them though, so that's what matters. Next time, I would use a larger pot or do batches. They only took a few minutes... 5 min the rate they were boiling. The whole soup process took about 3 hours (give or take) as I kept the heat low after removing the if you moved at a good clip, I would say that on top of an hour of simmer the chicken for the broth, you would need maybe 30-45 min? I am an experienced cook... but I need specific directions also... I have no cooking "sense" meaning it is not something that comes naturally to me & I HAVE TO HAVE A RECIPE in front of me. Good luck!!

Reviewed Jan. 28, 2013

I agree with the questions asked, I'm not an experienced cook, therefore, how long do you cook the chicken & how long do you cook the "soup" (after adding the veggies)? Also, do you boil the soup or cook on low or medium...? Would love to try making a homemade soup, but I need exact (timed) directions. Would greatly appreciate more detailed directions. Thanks.

Reviewed Jan. 28, 2013

I make my chicken soup a bit differently. I usually get a bag of chicken legs from WalMart for about $5 and I seperate the thigh and the drumstick and the end of the thigh that was attached to the back....lots of bones there. I put the drumsticks and thighs in the oven and roast on 350 until they smell good and they look nice and brown. Meanwhile I use a soup kettle type of pot and put the end parts in there with some cold water. Make sure the water covers the chicken. I put it on to boil and when it is boiling a bit I put in 1 peeled cut up carrot, 1 cut up stalk of leaves and 1 small onion. I let that all come to a rolling boil and then turn it down to simmer for a couple of hours. (Use your own judgement and add water if it evaporates too much.) After that is simmered and cooled it goes into the fridge so taking the fat off is easier. Meanwhile after the chicken has roasted in the oven and cooled I bone it and break up the pieces and put into a bowl. I then peel and cut up into chunks about 3 or 4 carrots, 2 or 3 stalks of celery with leaves and 2 or 3 onions. Soup day I pull out of the stock the bones and salvage what ever part of the meat I can and skim the stock then I put all the veggies and chicken into the skimmed stock and bring to a boil again. At this point you might want to put in a boulion cube or 2 since you have not added any salt to the stock. Depending on the size of your soup pot you might need to add some more water and the boulion cube will help. Sometimes I use canned or boxxed stock if I have gotten it on sale and have it on hand. I turn it down to a simmer and let it simmer for 3 to 4 hours. About a 1/2 hour before it is done add a whole bag of french style green beans. Sometimes I put rice in the soup if I have some left over from another meal. If you are adding rice add it when you add the green beans. I usually use a yoke free noodle...I like the wide ones so I get the ones that are called "ribbons". After cooking the noodles in a pan of salted water (dump a small pile into your hand and put that into the water...use as little as you want) I drain them. When I am making this for a pot luck I put the noodles into the soup but when it is just for home and I am going to put the leftover soup in the fridge I just put how many noodles I want into a soup dish or cup and put the hot soup on top. Oh yummy this is so good because you know exactly what you put into that soup.

Reviewed Jan. 27, 2013

I agree. the recipe is quite clear. Of course you cook the chicken in water, that's how you make chicken broth.

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