Chicken and Vegetable Noodle Soup Recipe

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Chicken and Vegetable Noodle Soup Recipe
Chicken and Vegetable Noodle Soup Recipe photo by Taste of Home
Publisher Photo

Chicken and Vegetable Noodle Soup Recipe

Read Reviews
1
Publisher Photo
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour Cook: 2-1/2 hours
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour Cook: 2-1/2 hours

Ingredients

  • 4 whole broiler/fryer chickens (3 to 4 pounds each)
  • 10 quarts water
  • 3 bunches celery, chopped
  • 2 pounds carrots, sliced
  • 2 large onions, chopped
  • 2 jars (8 ounces each) chicken base
  • 1/4 cup dried parsley flakes
  • Salt and pepper to taste
  • 2-1/2 pounds uncooked fine egg noodles

Directions

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009

Nutritional Facts

1 cup: 190 calories, 7g fat (2g saturated fat), 48mg cholesterol, 837mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 14g protein.

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  • 4 whole broiler/fryer chickens (3 to 4 pounds each)
  • 10 quarts water
  • 3 bunches celery, chopped
  • 2 pounds carrots, sliced
  • 2 large onions, chopped
  • 2 jars (8 ounces each) chicken base
  • 1/4 cup dried parsley flakes
  • Salt and pepper to taste
  • 2-1/2 pounds uncooked fine egg noodles
  1. Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
  2. Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
  3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009

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Reviews forChicken and Vegetable Noodle Soup

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cwidomski User ID: 4358973 127352
Reviewed Apr. 7, 2011

"Very tasty. Only thing I would do differently is store it without the noodles and fresh cook the noodles at the time I want to serve it. Noodles tend to get mushy and the starch from them changes the broth flavor."

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