Old-Fashioned Chicken Noodle Soup

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  • Makes: 8 servings
  • Yields: 10 1/2 cups
  • Prep: 20 mins
  • Cook: 1 hr 40 mins
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Old-Fashioned Chicken Noodle Soup
Ingredients
1
3 1/2 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
Directions
  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)
Nutrition Facts (Old-Fashioned Chicken Noodle Soup)
    Per serving:
  • 152 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 73 mg chol.,
  • 684 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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