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Homemade Chicken Noodle Soup

homemade chicken noodle soup Entree
Homemade Chicken Noodle Soup
  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 12
  • Servings 8

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.

Updated January 22, 2020

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 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.
  • 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.

  • If you don’t have egg noodles, you can substitute them for any of your family’s favorite pasta shapes—just be sure to follow the package instructions for cooking time.
  • Add flavor plus-ups to your bowl of soup for extra tastiness! Garnish with fresh parsley or green onions, or crumble your favorite crackers on top for a bit of texture.
  • If you plan to freeze this soup, do not add the egg noodles (they don’t freeze well). Instead, thaw the soup and bring to a boil, then add the egg noodles and cook just before serving.

Nutrition Facts

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.

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