Chicken Noodle Soup

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Chicken Noodle Soup
  • 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.


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


  • 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

  • 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 from Fat
Total Fat
6 g
Saturated Fat
2 g
80 mg
1120 mg
300 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
25 g
% Daily Value*:
Vitamin A
Vitamin C
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.
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