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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 3.7 g
  • Cholesterol: 51.2 mg
  • Sodium: 76.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 17.4 g

View full nutritional breakdown of Kitchen Basics: Chicken Noodle Soup calories by ingredient
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Kitchen Basics: Chicken Noodle Soup

Submitted by: CHEF_MEG
Kitchen Basics: Chicken Noodle Soup

Introduction

The perfect soup to warm your belly on a cold night or soothe you when you're sick. The perfect soup to warm your belly on a cold night or soothe you when you're sick.
Number of Servings: 12

Ingredients

    Stock:
    1 white or yellow onion, chopped into a large dice
    2 stalks celery, chopped into a large dice
    2 carrots, chopped into a large dice
    3 pound whole chicken, skin removed
    1 gallon cold water
    1 bay leaf
    1 teaspoon black peppercorns

    Soup:
    1 tablespoon olive oil
    2 carrots, cut into ribbons with a vegetable peeler
    1 onion, diced fine
    2 stalks celery, diced fine
    4 ounces whole wheat pasta (cooked)
    1 tsp thyme, dried
    1/2 tsp oregano, dried
    1 tsp basil, dried (optional)
    salt and pepper to taste

Tips

This is a slow-cooking dish, but you'll get 12 servings from the soup, plus a quart of stock. This entire recipe cost just $8.41, about 70 cents a serving. That's less than a can of soup!

My 11-year-old son helped prep the carrots. He created curls using a Y-shaped peeler.

I recommend freezing single portions of soup in freezer bags laid flat so you have some on hand the next time someone gets the sniffles or has a bad day. Nothing warms the soul like homemade chicken soup.

I used a kosher chicken, which cost a bit more. If you wait for chicken to go on sale, you can save more money.

I used farfalle (bowtie) pasta, but you could use penne, elbow macaroni or another bite-size shape.

You're getting multiple meals from this versatile chicken soup recipe. That's why we need two sets of vegetables: one set cut into a large dice for the stock part of the soup that you'll use for another meal, and a second chopped into a small dice for the soup.


Directions

Remove the skin from the chicken.

Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.

Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.

Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.

Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup. (Allow stock to cool to room temperature before freezing.)

In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.

Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes.
Recipe yields 3 quarts: 12 one cup servings






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Member Ratings For This Recipe


  • Incredible!
    146 of 149 people found this review helpful
    If you keep the cooked pasta in a seperate container and add to the soup as you make each serving the pasta doesn't expand and and get mushy. - 1/6/10

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  • 48 of 51 people found this review helpful
    Great recipe. I make the stock part the day before so the fat rises to the top and solidifies. That way I don't have to fuss with skinning the chicken.



























    - 1/6/10

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  • Good
    36 of 38 people found this review helpful
    sounds great... if you have the time to do it, you can roast the chicken and veggies in the oven for a short time to intensify the flavors before boiling. If it's really cold out it also helps heat the kitchen up, plus it makes the flavors that much stronger!! - 1/6/10

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  • Very Good
    33 of 33 people found this review helpful
    I don't waste the vegetables; instead, I put them back into the broth and use a Braun hand blender to puree them all together. Nearly no calories and a lot more nutrition! - 1/6/11

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  • 20 of 22 people found this review helpful
    There are 4 cups in 1 quart
    The recipe makes 3 quarts
    3 (quarts) X 4 (cups per Quart)= 12 cups
    Recipe makes 12 servings
    Serving size 1 cup - 1/6/11

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  • Incredible!
    16 of 16 people found this review helpful
    We made this on Saturday. We used chicken leg quarters because they were on sale and used no yolks egg noodles but other than those 2 changes followed the recipe exactly and it was delish! Even DH loved it and he is not much of soup eater. Make enough for 3 meals for family and lunches too! - 2/1/10

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  • 15 of 15 people found this review helpful
    If you cook the chicken with the skin on, the flavor is better; plus it is easier to remove the skin after the chicken is cooked. - 5/11/10

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  • 13 of 17 people found this review helpful
    Hey, you can't make chicken soup without a lot of garlic! (And, I'm neither Jewish nor a grandmother!) - 12/8/10

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  • 13 of 13 people found this review helpful
    After I cook the stock, I place the liquid in the refrigerator to allow the fat to rise to the top. Before using (or freezing) the stock, I can then remove the coagulated (solid mass) of fat from the top.

    Kat - 1/26/10

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  • Incredible!
    12 of 13 people found this review helpful
    I make this soup almost the same, except I use cardamom, B-salt, red, and black pepper instead of the other spices, and brown rice instead of pasta - it's very very yummy with warm homemade bread and butter, especially on a cold winter day. Way better than canned soup. Hubby loves this soup! - 1/6/10

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  • Incredible!
    10 of 10 people found this review helpful
    Shortcut - buy a rotisserie chicken (my grocery store has day old rotisserie chickens for almost half price) clean the chicken from the carcass and you won't have to worry about the fat floating in your water. Keep some chicken breast for a salad the following day. - 3/2/11

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  • Very Good
    10 of 10 people found this review helpful
    A family fvourite here for generations. Perfect for the cold and flu season. Keep skin on while cooking for a better stock, and cook noodles seperate. - 1/6/11

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  • Incredible!
    7 of 7 people found this review helpful
    We liked this method of cooking a soup for the family.
    It takes a little more time to make your own broth.
    However it taste just great when completed. - 10/28/10

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  • Very Good
    7 of 7 people found this review helpful
    This was very very good. The second time I made it I added wild rice instead of the pasta 1 1/2 cups and slow cooked it. My family really liked it - 1/27/10

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  • 7 of 7 people found this review helpful
    Perfect for post holiday turkey. If I cannot cook up the stock after the meal I"ll freeze all roasted turkey/chicken stuff left after carving is completed. This includes: bones, skin and anything left in the bottom of roaster. Today I will pull the frozen "stuff" out and use Meg's Recipie . - 1/7/10

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  • Incredible!
    7 of 7 people found this review helpful
    made this last night. it is perfect for the cold winter nights. - 1/6/10

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  • Very Good
    6 of 6 people found this review helpful
    This is great the only thing I add that she didn't is garlic. I am a big fan of garlic and use it in all my dishes - 5/11/10

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  • 5 of 11 people found this review helpful
    Yummy! I'm adding this one to my favorites! - 1/6/10

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  • 4 of 6 people found this review helpful
    Murf48: The very last words in teh recipe state:Serving size 1 cup. Simmering the bones is the only way to get the flavor,, just putting cut up meat tastes totally different if you don't use stock. Chef Meg is dead-on with this one,, I did not use oil,used cooking spray,, - 3/3/11

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  • 3 of 3 people found this review helpful
    I don't pre-cook pasta before adding it to soup. When I make large batches of soup, I eliminate the pasta. I keep out enough for the meal in the pot, bring to boiling & add enough pasta for that meal only. I store the rest of the soup in the freezer & add uncooked pasta when reheating. - 5/6/11

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  • Very Good
    3 of 3 people found this review helpful
    added garlic and pureed (sp) the veggies .. - 1/8/11

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  • O.K.
    3 of 3 people found this review helpful
    Mine turned out flavorless. It was really weird, because it smelled great and looked great, but had no flavor. I think I followed the directions exactly, so I don't know where I went wrong. - 11/15/10

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  • Good
    3 of 5 people found this review helpful
    Made this last night and today... made the stock last night from our 7 m.o. rooster; he had a good layer of fat on him so it went in the fridge to skim the fat. Then we made the soup. Added some cabbage and used a different pasta we had on hand but it was pretty much the same soup. Simple, warming. - 9/29/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made this soup for a friend of mine who had surgery, she loved it, her kids loved it and of course we love it in our house. - 8/16/10

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  • 2 of 4 people found this review helpful
    I left out the chicken to make it a meal: it's the vegetables that make 'chicken soup' good for you. I added a sinqua and some red lentils. Mmmm! - 10/19/10

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  • Good
    2 of 3 people found this review helpful
    Was hoping for something that tasted like "mom made it" but this was extremely "herb-y". After adding the herbs and tasting the soup, I put the soup through a sieve to try to remove most of the herbs. Next time, if I use the herbs, I will be reducing the amounts. - 4/28/10

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  • Good
    2 of 2 people found this review helpful
    I love chicken soup - one of the few soups I really enjoy.
    I prefer rice to pasta. If I use pasta, it's either very small pasta shells (sold here as soup pasta) or scrunched up vermicelli.
    Instead of herbs and spices: leeks, grated carrot, and either kale or frozen finely chopped spinach. - 1/27/10

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  • Incredible!
    2 of 2 people found this review helpful
    I love this soup...my favorite = 5 stars :) - 1/27/10

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  • 1 of 1 people found this review helpful
    Leave out the pasta and sub in brown rice to make it gluten free. - 3/3/11

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  • Incredible!
    1 of 2 people found this review helpful
    Great Soup, the only thing I changed was instead of salt I added some low sodium Better then Bouillion. - 2/25/11

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  • 1 of 2 people found this review helpful
    I am going to add some butternut squash to the broth and blend it . I believe in taking a good recipe and making the original.
    and then doing a variation . So we will have the noodle soup tomorrow and the butternut today;. - 1/6/11

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  • Very Good
    1 of 1 people found this review helpful
    I cooked a chicken today and found out that 45 minutes is not quite enough time. I had a hard time getting the meat of the bones. So I put the bones, skin and vegetables into another stock pot, added 2 quarts of water and cooked that for an hour. Now I have more stock. - 10/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! Takes no time to prepare tastes great and my extremely picky family was happy! Thanks Meg. - 5/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    This soup is so good! It is so easy and the best I've ever made, been working on that for YEARS and this is magical! - 5/17/10

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  • 1 of 1 people found this review helpful
    The only thing that I added to this recipe was a quarter teaspoon of fresh Dill. Not that the soup had to have it, but I'm half German, and we use Dill on everything. - 5/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    Truly excellent! I didn't put any salt in, though used a little parmesan cheese at the table. Will make this often. Thanks Meg! - 3/7/10

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  • 1 of 1 people found this review helpful
    loved this recipe ... low sodium as well.. Thanks for posting this one Chef Meg.. - 1/31/10

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  • 1 of 1 people found this review helpful
    Thank you for this Recipe. I want some freeze ahead dishes and this is very helpful. - 1/26/10

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  • Incredible!
    1 of 1 people found this review helpful
    Now I finally know how to cook a good pot of Chicken soup!
    It's a great recipe to share as well. I took some to a sick coworker and she loved. - 1/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    Gets better the second day! - 1/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    MMMummMM good! We are having a blizzard right now and it has been the dinner for keeping everybody warm. Just like my old polish momma use to make. - 1/7/10

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  • 1 of 4 people found this review helpful
    I love to try different chicken soup recipes. I will try this and good idea re freezing the single portions. - 1/6/10

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  • 1 of 2 people found this review helpful
    I like the idea of using different pastas. I have been stuck on wide noodles for many years when I make chicken soup. Will have to try this method. - 1/6/10

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  • Very Good
    1 of 8 people found this review helpful
    Sounds great - adding it to my cookbook. - 1/6/10

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  • Incredible!
    1 of 6 people found this review helpful
    Just what I was looking for - 1/6/10

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  • Incredible!
    1 of 5 people found this review helpful
    excellant for those very cold afternoons or evenings - 1/6/10

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  • Incredible!
    1 of 5 people found this review helpful
    Are the calories for the pasta included in the nutritional value listed here? - 1/6/10

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  • 1 of 7 people found this review helpful
    I love a good chicken soup. My hubby's is really yummy and it's also low in sodium and calories, but I'm willing to give this a try. - 1/4/10

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  • I found it a bit bland and will add some extra herbs next time. I will definitely puree those broth vegetables and put them back in as someone mentioned below. - 11/26/13

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  • @LINJEN48 I like to use Dreamfield's pasta to give it more fiber and cut the carbs down a little more. BUT I like to cook the pasta separately, then add later as well so that it doesn't overcook. - 10/20/13

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  • This is a very good soup. I added some fresh lemon and substituted rice for the pasta. - 10/12/13

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  • I make chicken stock all the time & freeze it.I make a very large batch & use different containers that hold at least 4 cups.I don't strain my stock as I let it cook it to the point that they almost dissolve.After freezing I transfer to seal a meal bags & vacuum & seal them They keep a lot longer. - 9/17/13

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  • I HAVE MADE THIS MORE TIMES THAN I CAN COUNT AND IT IS WONDERFUL EVERY TIME. - 2/25/13

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  • This is so similar to my own recipe. The only difference is that I don't use a bay leaf and I use Amish noodles. - 2/23/13

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  • Very good soup. I do leave the skin on the chicken and add garlic. Then I blend the vegetables back in after straining. I skim the fat off and freeze all except what I can use for my family. Then make fresh pasta or rice each use. - 2/23/13

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  • I made home made egg noodles for this, they don't get mushy like store-bought ones. I also cooked the chicken with the skin on. The flavor is better that way. The recipe was bland for our taste. It definitely needs more spice - garlic especially. - 2/23/13

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  • I have made this soup for years. Always a favorite with my family. I do the same with left-over turkey and the turkey carcas. In that case, I don't add the meat until the broth is ready. The only thing I add is chopped parsley at the very end. - 2/23/13

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  • Yum. I love homemade soups. This is good with rice too. - 2/23/13

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  • I made the stock part of this last night. I ended up with 2 quarts of stock. I guess the other 2 quarts evaporated. Am I supposed to add water to the stock when I make it into soup? - 2/5/13

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  • Good recipe - 2/2/13

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  • I made the stock the night before, then finished it on the stove with more fresh veggies and the already cooked noodles. the only change i made was to add 3-4 cloves of garlic. just like mom made it. - 1/26/13

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  • Good soup, add fresh parsley for an added taste. - 1/2/13

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  • Lovely recipe, even without adding any noodles. Thank you for posting this! - 12/29/12

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  • Sounds good for a cold wintry day to make and let house fill with aroma! - 11/28/12

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  • Bland. I think I like mine better but I know it is probably higher in salt. - 11/19/12

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  • Great - 11/12/12

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  • That looks like a good recipe! I'd add a bunch of parsley and some fresh ginger to the broth and cut the wheat noodles (gluten) in favor of a few potatoes, or even separately cooked rice. - 11/12/12

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  • I do the stock part in the crockpot. Since I can't add in a whole gallon of water, I put in as much as I can and then when it is done and I am ready to pull the chicken off and reserve stock etc., I add in the remaining water so it comes out right. - 10/28/12

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  • I made this Tuesday and it was delicious! It was my first time making stock AND homeomade chicken soup. A little bland but I was able to spice it up! - 10/26/12

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  • I did not like this soup. It did not have any flavor at all. - 10/15/12

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  • I cook cheap chicken legs in crockpot in oven skin & all, separate broth from chic, remove skin, bones & shred chicken, freeze chic in 4 oz portions. Cool the broth & skim off the fat, freeze in 1 cup portions. Use shirataki noodles have 0 calories. Can make one or two servings at a time. YUM! - 10/13/12

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  • totally agree about leaving the skin on and then refrigerating it overnight to get rid of the fat. I also like to include turnip and/or rutabaga to the stock vegetable mix. Instead of oregano/thyme/basil, I prefer using fresh parsely and fresh dill weed. - 10/13/12

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  • YUM! - 10/3/12

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  • What do you do with the onions, celary, and carrots from the stock? Do I use it in the soup or another recepe or do I throw them out? - 9/27/12

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  • There is nothing better than chicken soup and this is a great recipe. - 9/25/12

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  • ***** nothing better than chicken soup - 9/25/12

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  • I learned years ago from my children's pediatrician that cooking chicken soup with the skin on the chicken makes the soup a natural antibiotic!..then discard the skin and put in the fridge overnight so the fat comes to the top then discard! worked well for me many a winters with 3 croupy children!!! - 9/25/12

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  • Great! I use an oven stuffer roaster for baked chicken 1rst night; chicken pot pie 2nd night...(when the rest of the chicken, bones and all hits the stock pot to simmer w/garlic and herbs overnight), & on 3rd morning, I make noodles and dry, and add to soup that evening. 1 bird = 3 meals! - 9/25/12

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  • Tasty. - 9/25/12

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  • Well written recipe. - 9/25/12

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  • If you can use fresh thyme it adds so much more flavor. - 7/25/12

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  • Love this recipe and it's a plus because there isn't much sodium in it (a necessity for me) - 7/12/12

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  • Tasty - 6/5/12

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  • This sounds so easy and delish that i will be making it often - 4/17/12

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  • Has anyone had luck using something other than pasta? - 3/25/12

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  • Sonds good I guess I will have to try this one.. - 3/21/12

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  • Very hearty and filling. My family loves it. I also made stock the day before. It. Helps to makre sure we get all the fat off. - 1/22/12

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  • I followed the directions perfectly and there was almost no flavor. Very disappointed. - 1/11/12

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  • Delicious. I made mine in the pressure cooker and saved time. I also used a left over chicken carcass which was equally tasty. - 1/9/12

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  • really tasty-- - 1/6/12

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  • Sound good. Making it tonight - 1/6/12

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  • My recipe is similar: I add garlic, minced parsley and at the end of cooking, chopped spinache. Use of the bones and skin makes the broth richer tasting, easily removed after cooking and any fat is easily skimmed off the top. I also puree the first round of veggies and add back to the soup mixture. - 1/6/12

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  • I'm always looking for chicken soup recipes. I definitely will try this one! Thanks Meg. - 1/6/12

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  • Love good soup! And this is truly a good soup. Keeping the cooked noodles out until service is a great idea. - 1/6/12

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  • Wow. I really, really like it. The pasta tip is good. - 1/6/12

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  • great - 1/6/12

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  • Sounds great!
    I do like to freeze my soups as DH doesn't like soup, so I prefer to use barley instead of noodles - it won't get mushy when frozen & reheated. - 1/6/12

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  • try - 12/30/11

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  • Great basic recipe - 12/24/11

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  • delicious - 12/2/11

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