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Chicken Noodle Soup

Chicken Noodle Soup

57 Ratings
57 Ratings
Recipe Image
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 carrot (large, scrubbed, thinly sliced)
  • 4 cups noodles, dry
  • thyme or sage (optional)

Directions

1. Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.
2. Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2-3 hours.
3. With soap and water, carefully wash your hands and any counter surfaces and equipment that came in contact with raw chicken.
4. Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10-15 minutes before separating bones from meat. Break meat into bite-size pieces. Remove any bones from broth.
5. Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
6. Put chicken meat, seasonings and vegetables into stock.
7. Bring broth to a boil, cover, reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crispy-tender.
8. Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together. (One cup of dry noodles (1.5 ounce) makes one cup of cooked noodles).
9. Ladle into soup bowls.
10. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.
 

Notes

Source:

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

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Total Calories 276
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 109 mg
Sodium 338 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 32 g
Vitamin D 0 mcg
Calcium 46 mg
Iron 3 mg
Potassium 537 mg
N/A - data is not available
Nutrients Amount
Total Calories 276
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 32 g
Minerals
Calcium 46 mg
Potassium 537 mg
Sodium 338 mg
Copper 170 mcg
Iron 3 mg
Magnesium 55 mg
Phosphorus 346 mg
Selenium 41 mcg
Zinc 2 mg
Vitamins
Vitamin A 326 mcg RAE
Vitamin B6 0.7 mg
Vitamin B12 0.6 mcg
Vitamin C 4 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 13 mcg
Folate 127 mcg DFE
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 13 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

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

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