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Mom's Chicken Noodle Soup

 Mom's Chicken Noodle Soup
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
6 ServingsPrep: 30 min. Cook: 55 min.


  • 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


  • 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

2 of 2

Mom's Chicken Noodle Soup (continued)

Directions (continued)

  • in the center. Stir together remaining ingredients; pour into well.
  • Working the mixture with your hands, form a dough. 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. Yield: 6
  • servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.