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Mom’s Chicken Noodle Soup

My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
  • Total Time
    Prep: 30 min. Cook: 55 min.
  • Makes
    6 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 quarts water
  • 1 medium onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 1-1/2 cups fresh or frozen cut green beans
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1 teaspoon butter, softened
  • 1/4 teaspoon baking powder
  • 2 to 3 tablespoons milk


  • In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
  • Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
  • Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.
    Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.
Nutrition Facts
1 cup: 429 calories, 16g fat (5g saturated fat), 125mg cholesterol, 1012mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein.
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  • Linda
    Oct 12, 2020

    Just a comment .... not a review. Why do you freeze UNCOOKED pasta as the Freeze Option states? Why not cook pasta and/or potatoes when ready to serve?

  • Adele
    Dec 25, 2016

    As stated by others, making soup is the most forgiving item you can put on your table. Place the chicken in the seasoned water and boil on a medium heat. How long? That depends on the size of the chicken. I would simmer it for no more than an hour. If you go to pick up a piece and the meat falls off the bone, then you have cooked it long enough. You have gotten all the flavor you're going to get out of that chicken you will ever get. Even if it hasn't been cooked to the bone, it doesn't matter. Because it is still going to cook more when you add your veggies with the diced chicken.I too use the Better Than Bullion with Reduced Sodium. I also do not add potatoes. I am not a big fan of two carbs in one dish. I try to add a green veggie such as green beans. I do prefer the homemade noodles. I also prefer to add celery leaves to the broth while the chicken is cooking.I have been cooking for more than 60 years and I don't think I ever made a soup the same way the second time I made it. Soup is more or less a fly by your pants meal. There is no right or wrong way to make soup. Some folks start with their stock or broth from a box. Others like myself, prefer the right from scratch method.

  • Surprisegal
    Aug 29, 2016

    This is a simple, straightforward soup recipe. It doesn't involve complicated directions or technique. Just use a little common sense and judgment when you cook. It's not rocket science. Experience is the best teacher. Just do it!

  • I_Fortuna
    Sep 22, 2015

    I always use Better Than Bouillon brand chicken paste in my soups. It has some sodium but has a much better natural flavor because of the way it is made. I use the beef flavor in my spaghetti sauce and it makes all the difference in the world. Try it and see if you don't get raves on your spaghetti. : )

  • Ren22
    Oct 6, 2014


  • Gramafk7
    Sep 26, 2014

    Great soup - the noodles were wonderful! Never made my own noodles before and always wanted to try it - this is just the receipe for that. Oh left out the green beans - don't like them. I agree with Uulator1 - fully reading the complete receipe (this includes directions) before attempting ANY receipe is a crucial element in cooking.

  • holland.janet
    Sep 24, 2014

    Will definitely make as printed for the family; (omitting the green beans from my bowl). Thanks for the reprint of this tasty classic.

  • ruthrod
    Sep 20, 2014

    Finally someone knows how to make real soup! Maybe some of these cooks will learn that just boneless, skinless chicken breasts doesn't really make a good soup you need flavor which doesn't come from icky bouillon cubes which are full of sodium and msg.

  • cosmicdust
    Jun 5, 2013

    No comment left

  • uulator1
    Feb 17, 2013

    Looks good, will definitely be making this. But wondering why so many questions about the recipe! The directions are clear and concise!! Really people...READ the instructions!