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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 91.4
  • Total Fat: 0.8 g
  • Cholesterol: 27.4 mg
  • Sodium: 280.0 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.4 g

View full nutritional breakdown of Homemade Chicken Noodle Soup calories by ingredient
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Homemade Chicken Noodle Soup

Submitted by: SHELBSYD

Introduction

Comfort food at it's best! If you have time to make your own broth, then this recipe is for you! It is so good for you and my friends and family just love it! So cozy up with a cup of soup!! Comfort food at it's best! If you have time to make your own broth, then this recipe is for you! It is so good for you and my friends and family just love it! So cozy up with a cup of soup!!
Number of Servings: 20

Ingredients

    4 - Chicken Breast with bone and skin
    1 Medium onion - diced
    1 lbs. of baby raw carrots
    5 Stalks of celery - diced
    Thyme
    2 Bay Leaf
    Parsley
    Basil
    Dill
    Black Pepper
    5 Cubes of chicken boullian cubes (this is only to your tasting, you may not need this at all, only add if needed)

    1 bag of whole wheat extra wide egg noodles (cook separate)

Directions

In a large stock pot, place 4 pieces of chicken and onion. Cover with approx 8 - 10 cups of water. Bring to a boil, cover and simmer for 1.5 - 2 hours, until meat starts to fall off the bone. You may also have to skim fat off top of top, however with chicken breasts I normally do not have to.

Take the chicken out and place to the side until cool enough to handle. Add remaining ingredients into pot (except noodles). Add additional water if needed.

Once chicken is cool enough, take off all of the meat, discard bones and skin. Add back to pot with the vegetables. Cook (simmer) for approx. 1 hour until the vegetables are tender.

In a separate pot, cook egg noodles according to package.

Place some noodles in your soup bowl and add soup. Top with some parsley for color.

This recipe, I'm guessing makes about 18-25 - 1 cup servings, maybe a little more. I used a 12 quart pot, and there 48 cups in a quart.

Serve with a side salad and some fresh bread.



Number of Servings: 20

Recipe submitted by SparkPeople user SHELBSYD.






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