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Chicken and Vegetable Noodle Soup

Total Time

Prep: 1 hour Cook: 2-1/2 hours

Makes

64 servings (1 cup each)

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
Chicken and Vegetable Noodle Soup Recipe photo by Taste of Home

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

  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.

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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