Chicken and Noodle Soup Recipe

4.5 8 13
Chicken and Noodle Soup Recipe
Chicken and Noodle Soup Recipe photo by Taste of Home
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Chicken and Noodle Soup Recipe

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4.5 8 13
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours 55 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours 55 min.

Ingredients

  • 1 stewing chicken (about 4 pounds), cut up
  • 3 quarts water
  • 2 cans (14-1/2 ounces each) chicken broth
  • 5 celery ribs, coarsely chopped, divided
  • 4 medium carrots, coarsely chopped, divided
  • 2 medium onions, quartered, divided
  • 2/3 cup coarsely chopped green pepper, divided
  • 1-1/4 teaspoons pepper, divided
  • 1 bay leaf
  • 2 teaspoons salt
  • 8 ounces uncooked medium egg noodles

Directions

In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside. Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.
Originally published as Chicken Noodle Soup in Taste of Home February/March 2003, p43

Nutritional Facts

1 cup: 152 calories, 4g fat (1g saturated fat), 50mg cholesterol, 451mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 15g protein.

  • 1 stewing chicken (about 4 pounds), cut up
  • 3 quarts water
  • 2 cans (14-1/2 ounces each) chicken broth
  • 5 celery ribs, coarsely chopped, divided
  • 4 medium carrots, coarsely chopped, divided
  • 2 medium onions, quartered, divided
  • 2/3 cup coarsely chopped green pepper, divided
  • 1-1/4 teaspoons pepper, divided
  • 1 bay leaf
  • 2 teaspoons salt
  • 8 ounces uncooked medium egg noodles
  1. In a large kettle, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.
  2. Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside. Strain broth and skim fat; return broth to kettle. Add salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings.
Originally published as Chicken Noodle Soup in Taste of Home February/March 2003, p43

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Reviews forChicken and Noodle Soup

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Youcan2 User ID: 7837663 84556
Reviewed Jun. 6, 2014

"This is my second time making this everyone loves it at my house!!!!???"

MY REVIEW
sks1124 User ID: 7451303 84554
Reviewed Nov. 10, 2013

"great chicken noodle soup, totally enjoyed this."

MY REVIEW
evolunze User ID: 6555532 46445
Reviewed May. 12, 2013

"great with crackers"

MY REVIEW
leroyandbill User ID: 3432932 53954
Reviewed Dec. 26, 2012

"The only thing I omitted was the green pepper...I also substituted some chicken broth for the water...All in all a good receipe,,"

MY REVIEW
voodoowitch User ID: 635464 46014
Reviewed Sep. 21, 2012

"I'm not one for cooked celery or carrots but I loved this recipe. Husband agreed it's a keeper. It is a little time consuming but the flavor is well worth it."

MY REVIEW
sgibson212 User ID: 6434928 87593
Reviewed Jan. 3, 2012

"Made it 2 days ago and really enjoy it..Since this was my first time making this soup i was just a bit lost what to do with the vegetables i put in the begining 2 hours. i took them and threw them out and used the remaining that were set aside and threw them in as directed."

MY REVIEW
cregenfuss User ID: 3719706 133670
Reviewed Feb. 9, 2010

"This sounds good!!! I'm going to make this tonight for supper."

MY REVIEW
cpw User ID: 2557660 119293
Reviewed Oct. 17, 2009

"I have made this soup several times and love it! I use the broth from the chicken instead of canned. My in-laws love it as well."

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