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.

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

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

  • 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

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.

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.