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Mom's Chicken Noodle Soup Recipe

Mom's Chicken Noodle Soup Recipe

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. YIELD:6 servings

Ingredients

  • 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
  • NOODLES:
  • 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

Directions

  • 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 ball. 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.
    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.

Nutritional Facts

1 cup: 429 calories, 16g fat (5g saturated fat), 125mg cholesterol, 1012mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein

Reviews for Mom's Chicken Noodle Soup

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MY REVIEW
JodieLeigh
Reviewed Apr. 6, 2016

"I haven't made this yet, I was wondering if it has a good taste to it. It doesn't seem to have too many spices in it to liven it up. Did anyone add other spices and if so, which ones?"

MY REVIEW
I_Fortuna
Reviewed Sep. 22, 2015

"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. : )"

MY REVIEW
Ren22
Reviewed Oct. 6, 2014

"Amazing"

MY REVIEW
Gramafk7
Reviewed Sep. 26, 2014

"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."

MY REVIEW
LMW238
Reviewed Sep. 25, 2014

"I haven't made this yet, but after reading the recipe I'm confused as to why so many people have questions. I thought it was very clear and I look forward to making it."

MY REVIEW
holland.janet
Reviewed Sep. 24, 2014

"Will definitely make as printed for the family; (omitting the green beans from my bowl). Thanks for the reprint of this tasty classic."

MY REVIEW
ruthrod
Reviewed Sep. 20, 2014

"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."

MY REVIEW
uulator1
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!"

MY REVIEW
rbcary
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 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!!"

MY REVIEW
joanysrefuge
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."

MY REVIEW
cjpasek
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 celery...no 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."

MY REVIEW
cruncher73
Reviewed Jan. 27, 2013

"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."

MY REVIEW
gknee50
Reviewed Jan. 26, 2013

"The recipe was quite clear. Reread it for all of your answers."

MY REVIEW
sueclarkpgh
Reviewed Jan. 26, 2013

"How long do you cook the chicken? How long do you cook the veggies?"

MY REVIEW
northair
Reviewed Jan. 26, 2013

"use just water to cook chicken?"

MY REVIEW
Salbo
Reviewed Jan. 26, 2013

"It says to add cut up chicken with remaining ingredients except noodles"

MY REVIEW
magilicutti
Reviewed Jan. 26, 2013

"question---do you cook the vegetables with the chicken?"

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Wine Pairings

Full-Bodied White Wine

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