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Chicken Noodle Soup

Chicken, vegetables, and egg noodles combine for this hearty, classic soup.

white bowl of chicken noodle soup

Makes: 6 servings

Ingredients

  • 2 pounds bone-in chicken pieces, skin removed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • thyme or sage (optional)
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 3 large carrots, thinly sliced
  • 4 cups egg noodles, dry

Directions

  1. Place chicken pieces in large pot and cover completely with water. Place lid on pot and bring to boil, reduce heat, and simmer for 2-3 hours. Skim foam and fat as it rises to the surface.
  2. Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool for 10-15 minutes before separating bones from meat. Chop meat into bite-sized pieces. Remove any bones from broth.
  3. Put chicken meat, seasonings, and vegetables into stock.
  4. Bring broth to a boil, cover, and reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crisp-tender.
  5. Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.
  6. Ladle into soup bowls.

Recipe from: Simply Good Eating Recipe Cards, Vol. 1, 2000, University of Minnesota Cooperative Extension Service, adapted by the USDA Food and Nutrition Administration.