Recipes and Cooking Chicken Noodle Soup 3.7 (48) Homemade chicken noodle soup is a staple in nearly every home. Try this quick-and-easy recipe that combines tender chunks of meat, pasta, and flavorful herbs in one steaming bowl. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 ½ cup chicken broth 1 cup chopped onion (1 large) 1 cup sliced carrot (2 medium) 1 cup sliced celery (2 stalks) 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed ¼ teaspoon ground black pepper 1 bay leaf 1 ½ cup dried medium egg noodles 2 cup chopped cooked chicken or turkey Thinly sliced fresh basil leaves Directions In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil. Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini. Parmesan-Pesto Chicken Noodle Soup: Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup. Rate it Print Nutrition Facts (per serving) 241 Calories 7g Fat 20g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 241 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 77mg 26% Sodium 1190mg 52% Total Carbohydrate 20g 7% Protein 24g Calcium 60.6mg 5% Iron 2mg 11% Potassium 454mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.