Recipes and Cooking Old-Fashioned Chicken Noodle Soup 4.0 (15) 1 Review This homemade chicken noodle soup recipe tastes just like the version your grandma used to make since it starts with classic (rather than store-bought) stock. Serve our Old-Fashioned Chicken Noodle Soup with a dinner roll or piece of baguette to soak up every last drop. 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: 1 hrs 40 mins Total Time: 2 hrs Servings: 8 Yield: 10 1/2 cups Jump to Nutrition Facts Ingredients 1 3.5-4 pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces 8 cup water ½ cup chopped onion (1 medium) 2 teaspoon salt ¼ teaspoon black pepper 1 bay leaf 1 cup chopped carrot (2 medium) 1 cup chopped celery (2 stalks) 1 ½ cup dried egg noodles 2 tablespoon snipped fresh parsley Directions 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. 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. 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. Makes 8 servings (10 1/2 cups) Rate it Print Nutrition Facts (per serving) 152 Calories 3g Fat 8g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 152 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 73mg 24% Sodium 684mg 30% Total Carbohydrate 8g 3% Total Sugars 1g Protein 22g Vitamin C 4.7mg 24% Calcium 30.3mg 2% Iron 1.3mg 7% Potassium 331mg 7% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *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.