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What is the recipe for chicken noodle soup pictured in the magazine?

There is a picture of a pot of chicken/noodle/veggie soup pictured in the January 2011 edition of BHG (page 79). It looks SO delicious, but they didn't include the recipe! How can they do that to us? I want that soup! Help!
Submitted by jobaybe1

Sorry to tease you with such a delicious image! Here is that amazing recipe, enjoy!

Old-Fashioned Chicken Noodle Soup


  • 1  3-1/2- to 4-pound  chicken, cut up, or 2-1/2 pounds meaty chicken pieces
  • 8  cups  water
  • 1/2  cup  chopped onion (1 medium)
  • 2  teaspoons  salt
  • 1/4  teaspoon  black pepper
  • 1  bay  leaf
  • 1  cup  chopped carrot (2 medium)
  • 1  cup  chopped celery (2 stalks)
  • 1-1/2  cups  dried egg noodles
  • 2  tablespoons  snipped fresh parsley


1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.

2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.

3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.

4. Makes 8 servings (10-1/2 cups)

Answered by BHGFood

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