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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

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4.5 16
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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.
    Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to resealable plastic 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. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary. Cook noodles and add to soup as directed.
    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.

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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. : )"

Reviewed Oct. 6, 2014


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."

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."

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."

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