Rating: 4 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 14 Ratings

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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
1 hr 40 mins
2 hrs
10 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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)

Nutrition Facts

152 calories; fat 3g; cholesterol 73mg; saturated fat 1g; carbohydrates 8g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 22g; vitamin a 1797.8IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 7.9mg; vitamin b6 0.3mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 684mg; potassium 331mg; calcium 30.3mg; iron 1.3mg.