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Chicken and Vegetable Noodle Soup

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
  • Total Time
    Prep: 1 hour Cook: 2-1/2 hours
  • Makes
    64 servings (1 cup each)

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.
Editor's Note
Look for chicken base near the broth and bouillon.
Nutrition 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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Reviews

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  • MMargl
    Jan 26, 2013

    No comment left

  • grenge
    Jan 21, 2013

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  • brentshaws
    Jan 15, 2013

    No comment left

  • cwidomski
    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.