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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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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.
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.
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 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."

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."

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