Chicken Noodle Soup

Chicken Noodle Soup


14 cups


  • Soup:
  • 2 quarts Chicken Broth, (recipe below)
  • 3 Large Carrots, sliced
  • 2 large ribs celery, chopped
  • 1 medium onion, chopped
  • 1/4 teaspoon Black Pepper
  • 2 cups dry egg noodles
  • 4 cups cooked, cubed chicken
  • Broth:
  • 5 1/2 pounds stewing chicken
  • 1/2 cup fresh parsley
  • 2 Large Carrots, cut in 2
  • 12 cups Water
  • 1 large parsnip, pared, cut-up
  • 1 tablespoon Salt
  • 1 large onion, quartered
  • 12 peppercorns
  • 2 ribs celery, cut in 2
  • 2 tablespoons chicken base
For when you're sick or when you're healthy.


  1. In large Dutch oven, heat chicken broth to boiling. Stir in vegetables and pepper. Simmer, covered, until vegetables are tender (20-30 minutes). Meanwhile, cook egg noodles in boiling salted water (2 quarts water, 1 teaspoon salt) until tender (8-10 minutes). Drain. Stir noodles and chicken into soup; heat through.
  2. Broth:
  3. In 5 quart Dutch oven, combine first 9 ingredients of broth, bring to boiling; simmer, covered, until chicken is tender (about 2 hours). Remove chicken, cool slightly. Refrigerate. (When chicken is cool, remove chicken from bones. Refrigerate or freeze for future use.) Stir chicken base into broth. Cook, uncovered, over medium-low heat about 1/2 hour. Strain broth through cheese cloth into large bowl. Refrigerate broth, leaving fat layer on surface until ready to use. Cover broth when cool. Amount: about 2 quarts. Tip: Chicken broth may be made ahead. Refrigerate, covered, 1-2 days or freeze 1 month.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.