There’s nothing cozier than a bowl of homemade chicken noodle soup to warm you up when it’s cold outside. Plenty of seasoning and fresh veggies make this easy, from-scratch recipe taste ultra-homey.
Homemade Chicken Noodle Soup
- Prep Time 60 min
- Total 1 hr 45 min
- Ingredients 12
- Servings 8
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
Instructions
-
Step1In 8-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.
-
Step2Remove 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.
-
Step3Add 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
250
Calories
7g
Total Fat
28g
Protein
18g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 1/3 CUPS
- Calories
- 250
- Calories from Fat
- 60
- 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;Tips from the
Pillsbury Kitchens
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