Old Fashioned Chunky Chicken Noodle Soup Recipe

4.5 5 7
Old Fashioned Chunky Chicken Noodle Soup Recipe
Old Fashioned Chunky Chicken Noodle Soup Recipe photo by Taste of Home
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Old Fashioned Chunky Chicken Noodle Soup Recipe

Read Reviews
4.5 5 7
Publisher Photo
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/4 cup diced carrot
  • 2 tablespoons diced celery
  • 2 tablespoons chopped onion
  • 1 teaspoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 2/3 cup diced cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 1/2 cup uncooked medium egg noodles
  • 1 teaspoon minced fresh parsley

Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21

Nutritional Facts

1-3/4 cups: 167 calories, 6g fat (2g saturated fat), 55mg cholesterol, 511mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 16g protein.

  • 1/4 cup diced carrot
  • 2 tablespoons diced celery
  • 2 tablespoons chopped onion
  • 1 teaspoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 2/3 cup diced cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 1/2 cup uncooked medium egg noodles
  • 1 teaspoon minced fresh parsley
  1. In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21

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cmiskie1251 User ID: 5622573 102496
Reviewed Jan. 31, 2013

"1,144 mg of sodium in 1 3/4 cups is way to high. We should not have this much sodium in one serving! Can this be correct? I have not made this yet."

MY REVIEW
mimiandjulia User ID: 6915901 84841
Reviewed Oct. 14, 2012

"Love this soup! Delicious and easy to make!"

MY REVIEW
layla noel User ID: 2242695 99653
Reviewed Sep. 30, 2012

"Awesome recipe. I added more butter and salt to the recipe than what it called for. I've made this many times since seeing this in the TOH magazine many years ago. Love it!"

MY REVIEW
johnsen User ID: 2755435 172824
Reviewed Sep. 2, 2010

"very good"

MY REVIEW
babygirl71 User ID: 2675346 102324
Reviewed Feb. 25, 2008

"I love this!!! YUM!"

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