- 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 large egg, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon butter, softened
- 1/4 teaspoon baking powder
- 2 to 3 tablespoons milk
- 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.
- 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 ball. Knead for 5-6 minutes.
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.
Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer bags; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles. Yield: 6 servings.
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
"This is a simple, straightforward soup recipe. It doesn't involve complicated directions or technique. Just use a little common sense and judgment when you cook. It's not rocket science. Experience is the best teacher. Just do it!"
"I always use Better Than Bouillon brand chicken paste in my soups. It has some sodium but has a much better natural flavor because of the way it is made. I use the beef flavor in my spaghetti sauce and it makes all the difference in the world. Try it and see if you don't get raves on your spaghetti. : )"
"Great soup - the noodles were wonderful! Never made my own noodles before and always wanted to try it - this is just the receipe for that. Oh left out the green beans - don't like them. I agree with Uulator1 - fully reading the complete receipe (this includes directions) before attempting ANY receipe is a crucial element in cooking."
"Will definitely make as printed for the family; (omitting the green beans from my bowl). Thanks for the reprint of this tasty classic."
"Finally someone knows how to make real soup! Maybe some of these cooks will learn that just boneless, skinless chicken breasts doesn't really make a good soup you need flavor which doesn't come from icky bouillon cubes which are full of sodium and msg."
"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!"
"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 tops...at 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 chicken...so 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!!"
"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."
"Need to let beginner cook know how much salt and water you cook the noodles and for how long. I knew but I am sure my daughters would not have. Otherwise delicious."