Hearty Chicken Noodle Soup Recipe

5 7 8
Hearty Chicken Noodle Soup Recipe
Hearty Chicken Noodle Soup Recipe photo by Taste of Home
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Hearty Chicken Noodle Soup Recipe

Read Reviews
5 7 8
Publisher Photo
I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. —Cindy Renfrow, Sussex, New Jersey
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-3/4 hours

Ingredients

  • 1 stewing chicken (about 6 pounds), cut up
  • 2 quarts water
  • 1 large onion, quartered
  • 1 cup chopped fresh parsley
  • 1 celery rib, sliced
  • 5 chicken bouillon cubes
  • 5 whole peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash dried thyme
  • 2 medium carrots, thinly sliced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk

Directions

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 10-12 servings.
Originally published as Hearty Chicken Noodle Soup in Taste of Home June/July 1997, p29

Nutritional Facts

1 cup: 316 calories, 15g fat (4g saturated fat), 106mg cholesterol, 937mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 30g protein.

  • 1 stewing chicken (about 6 pounds), cut up
  • 2 quarts water
  • 1 large onion, quartered
  • 1 cup chopped fresh parsley
  • 1 celery rib, sliced
  • 5 chicken bouillon cubes
  • 5 whole peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash dried thyme
  • 2 medium carrots, thinly sliced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk
  1. In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 10-12 servings.
Originally published as Hearty Chicken Noodle Soup in Taste of Home June/July 1997, p29

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Reviews forHearty Chicken Noodle Soup

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MY REVIEW
Loiscooks User ID: 3656565 254061
Reviewed Sep. 13, 2016

"I was looking for a recipe for noodles. I still make my own soup recipe, but now I use this recipe for noodles. These noodles are easy to make and add much more to a soup than the packaged noodles. Thanks."

MY REVIEW
chand002 User ID: 3610678 202203
Reviewed Nov. 30, 2014

"This soup is amazing and not very difficult to make. Homemade noodles take it over the top!"

MY REVIEW
DoggieMom2 User ID: 5596773 22074
Reviewed Mar. 27, 2013

"I have made this soup countless times over the past 5+ years. It's my favorite chicken soup. I usually forego the homemade noodles (mine never turn out right) and instead use 3 cups of cooked brown rice (healthier too!). Or you can use cooked elbow macaroni. Any way you make it, it is so delicious and easy to prepare."

MY REVIEW
teri396 User ID: 3790128 21962
Reviewed Jan. 30, 2011

"I tried this because I had never thought of using clove in chicken soup. Loved the flavor.

noodles were unsuccessful. Dough was dry and hard to roll and noodles cooked up tough. This is only my second attempt at hand made noodles though."

MY REVIEW
wps_momma User ID: 2443609 20985
Reviewed Oct. 12, 2010

"easy easy easy!! This recipe was an immediate hit with my family, even the picky eater! Love it, will become a staple in our house for sure."

MY REVIEW
Catherine M User ID: 4074232 45239
Reviewed Oct. 6, 2009

"I make gallons of this soup in the cold months. It freezes really well. It's a great way to use leftover Thanksgiving turkey meat an bones as well."

MY REVIEW
lydiahoover User ID: 2199854 48131
Reviewed Dec. 26, 2007

"This is a really good recipe. I found it to be a little on the salty side and would either leave the salt out or use salt free bouillon next time."

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