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Herbed Chicken Soup

Name: Herbed Chicken Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 16 servings (4 quarts).
Ingredients: 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up; 2-1/2 quarts water; 4 medium carrots, cut into 1/2-inch pieces; 1 medium onion, chopped; 1/2 cup chopped celery; 5 chicken bouillon cubes; 2 tablespoons dried parsley flakes; 1 tablespoon dried thyme; 1 teaspoon each rubbed sage and poultry seasoning; 1 teaspoon salt, optional; 1/2 teaspoon pepper; 1 large bay leaf; 1 package (12 ounces) frozen noodles or 2 cups cooked noodles

3 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + cooling Cook: 2 hours

Makes

16 servings (4 quarts)

Updated: Oct. 14, 2022

I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
4 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
5 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 tablespoon dried thyme
1 teaspoon each rubbed sage and poultry seasoning
1 teaspoon salt, optional
1/2 teaspoon pepper
1 large bay leaf
1 package (12 ounces) frozen noodles or 2 cups cooked noodles

Directions

In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.

Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

Nutrition Facts

1 cup: 91 calories, 2g fat (0 saturated fat), 31mg cholesterol, 181mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.