Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup


6 servings


  • 1 recipe chicken broth, recipe below
  • 1/2 cup chopped onion
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 8 ounces dried egg noodles
  • 1/2 cup finely chopped fresh parsley
  • salt and pepper to taste


  1. Chicken Broth: 2 quarts canned low-sodium chicken broth 3 1/2 pounds chicken, cut into 8 pieces Combine chicken broth and chicken in heavy large pot. Bring to a boil. Cover partially, and simmer until chicken is cooked through, about 20 minutes.
  2. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly.
  3. Discard skin and bones from chicken. Cut chicken meat into bite-sized pieces and reserve.
  4. Can be prepared one day ahead. Cover chicken meat and broth separately and refrigerate.
  5. Spoon fat off top of chicken broth.
  6. Bring broth to boil before adding remaining ingredients. Tips: Bring reserved broth to a boil. Reduce heat to simmer. Add onion, carrots and celery. Simmer until vegetables soften, 12 to 15 minutes. Stir in noodles and parsley; simmer 5 minutes. Add reserved chicken meat and heat through, about 4 to 5 minutes.
  7. Season soup with salt and pepper to taste.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.