Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 55 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 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; 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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Prep 55 min
Total 1 hr 55 min
Ingredients 14
Servings 6

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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.

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

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

tip 1
Start with 3 cups canned chicken broth and 3 cups cut-up cooked chicken or turkey instead of making the chicken and broth.
tip 2
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

190 Calories, 6 g Total Fat, 25 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 55

Total Fat: 6 g

Saturated Fat: 2 g

Cholesterol: 80 mg

Sodium: 1120 mg

Potassium: 300 mg

Total Carbohydrate: 10 g

Dietary Fiber: 1 g

Protein: 25 g

% Daily Value*:

Vitamin A: 78%; 78%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

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

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

More About This Recipe

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.