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Hearty Chicken Noodle Soup

(9)
  0 reviews
  • 60 min prep time
  • 1 hr 45 min total time
  • 12 ingredients
  • 8 servings
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Good for the common cold, this hearty soup is comfort food at its best!

Ingredients

4 1/2
to 5 lb. cut-up frying chickens, skin removed if desired
2
quarts (8 cups) water
1
cup chopped onions
1
cup chopped celery
1
cup celery leaves
1
bay leaf
2
teaspoons salt
1/2
teaspoon pepper
1/4
teaspoon poultry seasoning, if desired
5
carrots, cut into 1/2-inch slices
1 3/4
oz. (1 cup) uncooked wide egg noodles
1
(11-oz.) can whole kernel sweet corn, undrained

Steps

  • 1 In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
  • 2 Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.
  • 3 Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.
  • 1 In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
  • 2 Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.
  • 3 Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 CUPS
Calories
250
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
80mg
27%
Sodium
760mg
32%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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