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 TimePrep: 1 hour Cook: 2-1/2 hours
Makes64 servings (1 cup each)
- 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
- 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 NoteLook for chicken base near the broth and bouillon.
Nutrition Facts1 cup: 190 calories, 7g fat (2g saturated fat), 48mg cholesterol, 837mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 14g protein.
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.