Classic Chicken Noodle Soup
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5.0
177 reviews
Excellent
Classic Chicken Noodle Soup
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Heartwarming and hearty chicken noodle soup is perfect for chilly days!
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Ingredients
- 8 cups chicken broth or chicken stock, see notes
- 1 ½ cups Sliced carrot
- 1 cup sliced celery
- 3 cups cooked chopped chicken see chicken below
- 2 cups egg noodles measured dry
- salt and black pepper to taste
Homemade Chicken Broth
- 1 whole chicken 3 to 4 pounds
- 1 ½ onions divided, see notes
- 3 carrots include tops if you have them
- 2 ribs celery
- 4 sprigs fresh herbs rosemary, parsley, sage, or any combination
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 1 teaspoon poultry seasoning
- 10 cups water
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Instructions
Homemade Chicken Broth
- Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
- Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
- Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
- Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
Soup
- Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
- While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
- Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
- Place noodles in the bottom of each bowl. Ladle soup over top and serve.
Notes
- *1. The vegetables that have been simmered in the broth are too soft for the soup. They do taste great and while I usually snack on them while cooking, they can be frozen and blended to add to gravies or other soups.
- No need to peel the onions, the brown onion skins will color the broth.
- No need to peel the onions, the brown onion skins will color the broth.
- If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total. If you have extra broth, it can be added to this recipe or saved for another use.
- Chicken for This Recipe: If you don’t have a whole chicken, use 8 bone-in chicken thighs.
- If you don’t have a whole chicken, use 8 bone-in chicken thighs.
- Store Bought or Prepared Broth: If you are using store-bought broth (or if you already have homemade stock to use), you can use already cooked chicken or simmer boneless chicken breasts or thighs in the broth for about 12-14 minutes.
- Store Bought or Prepared Broth: If you are using store-bought broth (or if you already have homemade stock to use), you can use already cooked chicken or simmer boneless chicken breasts or thighs in the broth for about 12-14 minutes.
- Herbs: If you don’t have fresh herbs, substitute a total 1 generous teaspoon of dried herbs (I use a mix of parsley, rosemary or thyme).
- Herbs: If you don’t have fresh herbs, substitute a total 1 generous teaspoon of dried herbs (I use a mix of parsley, rosemary or thyme).
- Egg Noodles/Leftovers: Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving.
- If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.
Nutrition Information
Show Details
Calories
138
(7%)
Carbohydrates
14g
(5%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
31mg
(10%)
Sodium
1204mg
(50%)
Potassium
479mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5459IU
(109%)
Vitamin C
25mg
(28%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138 | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 1204mg | 50% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5459IU | 109% |
| Vitamin C | 25mg | 28% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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