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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 138.3
  • Total Fat: 12.3 g
  • Cholesterol: 50.2 mg
  • Sodium: 550.5 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.3 g

View full nutritional breakdown of Chicken Noodle Soup from Scratch calories by ingredient
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Chicken Noodle Soup from Scratch

Submitted by: CRIS76

Introduction

From boiling the chicken to the bowl - homemade chicken noodle soup that tastes better than anything in a can. From boiling the chicken to the bowl - homemade chicken noodle soup that tastes better than anything in a can.
Number of Servings: 16

Ingredients

    1 whole chicken
    1 bag Raggano Egg Noodles (~7.5 cups)
    6 cups Swanson fat free, low sodium chicken broth
    1 1/2 medium onion, diced, raw
    1 cup diced carrots, raw
    1/2 cup died celery, raw
    2 tblsp dried parsley
    1 tblsp ground thyme
    1 tblsp dried oregano
    2 tsp black pepper
    1 tsp garlic powder
    1 tsp salt

Directions

Using a VERY large pot, put in the whole chicken (skin, fat, and bone included). Cover with water (I end up using half a pot of water to cover and cook the chicken). Add salt, pepper, and garlic.

Cover and boil until the chicken is done.

Remove from heat. Remove the chicken and put into a bowl to cool. Do not throw the broth away! Reserve in another container. I normally use a strainer and pour the broth through to another pot to remove any pieces that may have flaked from the chicken.

In your original pot (now empty), pour in the Swanson chicken broth. Add about 1/2 the original water you used to cook the chicken back into the original pot. You should have quite a bit of water.

Place on a medium heat uncovered.

Add in the oregano, thyme, parsley, carrots, celery, and onion. Do not add more salt and pepper until later. You will be reducing the broth down a few times over so you don't want to over salt too early in the cooking process.

Allow the broth with ingredients to cook. Once the chicken cools enough to handle, begin separating the meat from the rest of the bird (you do not want the fat, skin, or bone making its way into your soup). I try to break it up into smaller pieces, bite size. The more it is broken up, the more meat you have per bite.

As the broth cooks down, you will want to add in some of the original water/broth you used to cook the chicken.

Continue to cook and add broth until the vegetables are cooked. They should be a little firm but definitely not crunchy.

Now is the time to add any additional salt, garlic, or pepper to your broth. You may want to add in a little more of the other herbs/seasonings as well; however, if you do this make sure you allow it to cook for at least another 30 minutes before adding the noodles so the flavors infuse the broth.

Add the noodles and cook for 10-15 minutes, until noodles are done.

Serve :)

Serving size is about 1.5 cups. You should get at LEAST 16 servings from a large pot.

Number of Servings: 16

Recipe submitted by SparkPeople user CRIS76.






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