Good Ol' Chicken Noodle Soup

SERVES: 8

COOK TIME: 2 Hr

There's nothing like a hot bowl of chicken noodle soup when the sniffles strike, but the great thing about our Good Ol' Chicken Noodle Soup? Not only does it warm you from the inside out, but we like serving it over some home-style noodles that you can pick up in the freezer aisle. It turns this soup into a hearty meal that will help you feel good all year long!

What You'll Need

1 (3- to 3 ½-pound) chicken, cut into 8 pieces
3 carrots, cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
1 onion, quartered
12 cups water
2 tablespoons chicken base
1 teaspoon salt
1/2 teaspoon black pepper
2 cups frozen homestyle egg noodles

What to Do

In a soup pot, combine all ingredients except noodles and bring to a boil over high heat. Reduce heat to low and simmer 1 to 1-1/4 hours, or until chicken easily falls off the bones.
Remove chicken from pot and allow chicken to cool slightly. Remove and discard skin and bones and cut chicken into bite-sized pieces.
Return chicken to the pot, add noodles, and cook over medium heat 15 minutes or until noodles are tender.

Test Kitchen Tip

We've got a couple of useful tips today!

If you’re not sure what chicken base is, you’ll find it in your market near the chicken bouillon. It comes in a jar and adds a real richness to the broth.
Now, as for the noodles, those come frozen and are an old-fashioned style noodle that you can add right to your soup without having to boil them first, since they come pre-cooked.
If you need a delicious dipper for this recipe, we recommend our Parmesan Onion Board for a combo of flavors you're going to love!
For more chicken noodle soup recipes, check out our Homemade Chicken Soup and the Best Noodle Soup Ever!

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 261
Calories from Fat 53
Total Fat 5.9g 9 %
Saturated Fat 1.3g 7 %
Trans Fat 0.1g 0 %
Protein 37g 73 %

Amount Per Serving % Daily Value *
Cholesterol 112mg 37 %
Sodium 1,391mg 58 %
Total Carbohydrates 16g 5 %
Dietary Fiber 1.6g 6 %
Sugars 2.1g 0 %

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

jeanohara58 708172 7

Feb 09, 2019

I made this pretty much according to the recipe and it came out delicious. The only thing I do different is to saute the vegetable in a little butter, then I added the stock and other ingredients to it. I also had let the stock cool first and skimmed some of the fat off of it.

jermil64 4457091

Dec 13, 2014

Instead of using 8 cups of water, try using 5 cups of chicken stock, or broth, and 3 cups of water. Much tastier!

capalongr

Apr 03, 2014

My Mother was a wonderful Italian cook. We had chicken soup every Sunday after Church. She always used the whole chicken(I use Organic now) because every part of the chicken(including bone) gives the soup a distinct flavor. She always used the trinity (celery, onion, carrot) plus the leaves of the celery and a can of chopped whole tomatoes with salt and pepper to taste. We used an Italian pasta, Acine de Pepe, cooked separately and added to each serving. Adding noodles to the pot drained all the soup and it was too thick. These are just a few notes I would like readers to know that I grew up with and to this day still love.

ChristineP

Apr 02, 2014

For people like me that can't tolerate chicken fat I use boneless skinless chicken. Sometimes I use a boned and skinned cooked chicken from the supermarket. I use the veggies as above but sometimes add the leaves from the celery and a couple of black peppercorns. I also use low sodium or Organic Chicken Stock....in the box. 1 box of stock and 1 box of water....could be 2 & 2 depending on how big the pot is. I bring that to a boil and let it simmer until the carrots are tender. My house smells so good when I make it. I then cook the "ribbon" noodles in a seperate pot as on the package. Just before serving the soup I put some noodles in the bowl and then add the soup. And as Mr. Food would say "Oh It's So Good !"