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Chicken Noodle Soup

Chicken Noodle Soup

64 Ratings
64 Ratings
Recipe Image
Chicken Noodle Soup
Makes: 6 servings
Total Cost: $$$$
Cook Time: 2 hours 50 minutes

Chicken, vegetables, and egg noodles combine for a hearty soup.

Ingredients

  • 3 pounds chicken pieces (skin removed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 onion (chopped)
  • 1 cup celery (washed and chopped)
  • 3 carrots (large, scrubbed, thinly sliced)
  • 4 cups egg noodles, dry
  • thyme or sage (optional)

Directions

  1. Wash hands with soap and water.
  2. Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
  3. Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2 to 3 hours.
  4. With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
  5. Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10 to 15 minutes before separating bones from meat. Break meat into bite-sized pieces. Remove any bones from broth.
  6. Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
  7. Put chicken meat, seasonings and vegetables into stock.
  8. Bring broth to a boil, cover, reduce heat and cook about 15 to 20 minutes on medium heat until sliced carrots are crispy-tender.
  9. Add noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together. (One cup of dry noodles [1 1/2 ounce] makes one cup of cooked noodles).
  10. Ladle into soup bowls.
  11. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

Notes

Learn more about:

Source:

Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Total Calories 274
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 109 mg
Sodium 334 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 31 g
Vitamin D 0 mcg
Calcium 44 mg
Iron 3 mg
Potassium 520 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 274
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 14 mg
Omega 3 - DHA 41 mg
Cholesterol 109 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 31 g
Minerals
Calcium 44 mg
Potassium 520 mg
Sodium 334 mg
Copper 168 mcg
Iron 3 mg
Magnesium 54 mg
Phosphorus 344 mg
Selenium 41 mcg
Zinc 2 mg
Vitamins
Vitamin A 280 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 0.6 mg
Vitamin C 4 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 126 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 13 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1/2 cups
Grains 1 ounces
Protein Foods 4 1/2 ounces

Write a review

This was a great soup for a cold October day. Brrrrr.

10/19/21
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