Chicken Noodle Soup

By kanthony39us

Chicken Noodle Soup
  • 1 chicken - (4 to 5 lbs) skin and fat removed

  • Cold water as needed

  • 1 large onion chopped

  • 2 carrots peeled, chopped

  • 2 celery stalks chopped

  • 1 teaspoon salt (optional)

  • 1/2 teaspoon freshly-ground white pepper

  • 2 cups broad noodles

  • 1/4 cup chopped fresh parsley

  • Cold water as needed

  1. Place chicken in pot. Cover with cold water. Add onion, carrots, celery, salt, and pepper.

  2. Bring to boil, lower heat to simmer, cover, and cook 1 1/2 hours.

  3. Remove chicken from broth. Remove flesh from bones, chop, cover with plastic wrap,

  4. and refrigerate. Refrigerate broth overnight. Remove hardened fat. Remove carrots from

  5. soup, mash, and return to soup. Bring to boil.

  6. Add noodles to soup and cook 6 to 8 minutes. Add chicken and parsley. Heat. Serve.

  7. Recipe Source:

Nutritional Facts

Calories 235
Calories from Fat 51
Total Fat 6g
Saturated Fat 1g
Cholesterol 65mg
Sodium 421mg
Without Added Salt 208mg
Carbohydrate 20g
Dietary Fiber 2g
Sugars 2g
Protein 25g

carbs under 30g chicken noodle soup chicken lunch dinner soup b vitamins dairy free

11 replies

sheepy 2010-11-24 17:25:39 -0600 Report

This sounds great! Usually when I make chicken soup from scratch, I also add a little bouillion for extra "chickeny" flavor. I was thinking I wouldn't be able to do that anymore because I'm supposed to cut my sodium (my sodium levels have never been high and I don't have a problem with water retention, but that's another story…they told me to cut back so I'm doing it) and then last week at SuperTarget I noticed they have lower sodium bouillion! Yay!

dlisle51 2010-11-24 08:03:23 -0600 Report

I'm going to use my leftover turkey to make this soup! It sounds so good and we are going to have a cold front move into Tulsa tonight and stay around for awhile. It will be perfect for keeping the cold at bay!

mammaG 2010-05-30 18:56:25 -0500 Report

If you like the homade type of noodles look for them in the freezer/pasta section, they take a little longer to cook but my family likes them.(don't forget the extra carbs with these0)
Also try using chicken broth or base for more flavor. Another favorite is to sprinkle a FEW crispy bacon crumles on top of the bowl as you serve it.
You can add more flavor to the chicken by cutting up the chcken and browning in a frying pan and don't forget the seaonings.

Emma2412 2010-05-24 03:41:49 -0500 Report

Sounds great, but I'm going to cook mine with the skin and fat simply because the soup will taste better. However, after it's done and has been refrigerated overnight, the fat will form a solid layer and I'll just remove the whole layer and then remove the skin from the chicken, heat the soup up and dig in.