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Chicken Noodle Soup

This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of Betty's Best.

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( 145 Ratings)

145 Ratings

5 Stars 35%

4 Stars 23%

3 Stars 19%

2 Stars 11%

1 Stars 12%

Member Reviews ( 6 )

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Prep Time 55 min
Total Time 1 hr 55 min
Servings 6

Ingredients

Chicken and Broth

1: cut-up whole chicken (3 to 3 1/2 lb)

4 1/2: cups cold water

1: teaspoon salt

1/2: teaspoon pepper

1: medium celery stalk (with leaves), cut-up

1: carrot, cut up

1: small onion, cut up

1: parsley sprig

Soup

2: medium carrots, sliced (1 cup)

2: medium celery stalks, sliced (1 cup)

1: small onion, chopped (1/4 cup)

1: tablespoon chicken bouillon granules

1: cup uncooked medium egg noodles (2 oz)

: Chopped fresh parsley

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Directions

1 Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
2 Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
3 Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
4 Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

Start with 3 cups canned chicken broth and 3 cups cut-up cooked chicken or turkey instead of making the chicken and broth.

Leave nothing to waste. Three to 3 1/2 pounds of chicken necks, backs and giblets (except liver) can also be used to make broth.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 80 mg; 80 %;
Sodium: 1120 mg; 1120 %;
Total Carbohydrate: 10 g; 10 %
(Dietary Fiber 1 g 1 % ),
Protein: 25 g; 25 %

% Daily Value*:

Vitamin A: 78%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1/2 Starch; 3 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 10/8/2011 2:50:37 PM REPORT ABUSE mvfuller said:

Rating:

I have been making this recipe for almost 30 years. It is a family favorite. The recipe is expanded slightly from the Betty Crocker Cookbook that was reprinted edition in 1982. I triple the recipes and freeze it in pyrex contains. It tastes great even after being frozen.

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