Chicken and Noodle Soup

Name: Chicken and Noodle Soup
Prep time: 25 min
Cook time: 2 h 55 min
Total time: 3 h 20 min
Yield: 16 servings.
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

I cook most of the weekend meals and share weekday cooking duties with my wife. I also like to take food to neighbors, co-workers and our parents. And I try to send things like this hearty soup to people I know are sick.—Terry Kuehn, Waunakee, Wisconsin

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 stockpot, 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 stockpot. Add the 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.

Nutrition Facts

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

Originally published as Chicken Noodle Soup in Taste of Home February/March 2003

Reviews

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Youcan2

Jun 6, 2014

This is my second time making this everyone loves it at my house!!!!???
sks1124

Nov 10, 2013

great chicken noodle soup, totally enjoyed this.
evolunze

May 12, 2013

great with crackers
leroyandbill

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,,
voodoowitch

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.
sgibson212

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.
cregenfuss

Feb 9, 2010

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

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.