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Old-Fashioned Chicken Noodle Soup

Makes: 8 servings Yield: 10 1/2 cups
Prep 20 mins Cook 1 hr 40 mins
Old-Fashioned Chicken Noodle Soup
Ingredients
  • 1 3 1/2 - 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
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 152,
  • Fat, total (g) 3,
  • chol. (mg) 73,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 22,
  • vit. A (IU) 1798,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 684,
  • Potassium (mg) 331,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Starch () 1,
  • Very Lean Meat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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