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Homemade Chicken Noodle Soup

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  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 12
  • Servings 8
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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.
By Pillsbury Kitchens
Updated Jan 22, 2020
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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 Information

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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