Classic Chicken Noodle Soup Recipe

4.5 6 9
Classic Chicken Noodle Soup Recipe
Classic Chicken Noodle Soup Recipe photo by Taste of Home
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Classic Chicken Noodle Soup Recipe

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4.5 6 9
Publisher Photo
"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 55 min. Cook: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 55 min. Cook: 20 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • SOUP INGREDIENTS:
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 cups uncooked fine egg noodles
  • 1 cup frozen peas
  • 1/2 cup frozen cut green beans

Directions

In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender. Yield: 6-8 servings.
Originally published as Classic Chicken Noodle Soup in Taste of Home October/November 2001, p18

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • SOUP INGREDIENTS:
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 cups uncooked fine egg noodles
  • 1 cup frozen peas
  • 1/2 cup frozen cut green beans
  1. In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
  2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
  3. Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender. Yield: 6-8 servings.
Originally published as Classic Chicken Noodle Soup in Taste of Home October/November 2001, p18

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Reviews forClassic Chicken Noodle Soup

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Jlballardjr User ID: 8714576 243851
Reviewed Feb. 15, 2016

"It turned out Great! Saving this recipe. The Wife loved it."

MY REVIEW
Rockne User ID: 4027184 222024
Reviewed Mar. 4, 2015

"Love this! We have made this recipe for years. Does any one know how many cups are in it or what a serving size is? That would be great to know."

MY REVIEW
capemay User ID: 3566567 38410
Reviewed Nov. 1, 2013

"This is my type of chicken noodle soup! I'm using thigh/drumsticks since they are on sale this week. But the skin on the chicken makes it so much more flavorful.! Thanks!!"

MY REVIEW
VictoriaElaine User ID: 3422096 36796
Reviewed Sep. 14, 2012

"I thought it was rather bland. It seems like there should be more seasonings added after the broth is strained. I added some cajun seasoning & more salt & pepper to give it more flavor."

MY REVIEW
katlaydee3 User ID: 3741999 127848
Reviewed Oct. 18, 2010

"This soup was great. I agree with the previous comment and will add more salt (and pepper) the next time."

MY REVIEW
faithlprice User ID: 4723686 32676
Reviewed Jul. 18, 2010

"I would add a little more salt to the stock next time."

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