Kitchen Basics: Chicken Noodle Soup
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
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
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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
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
Member Ratings For This Recipe
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LINJEN48
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CD4048900
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RICCILYNN
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AIBHINN
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GYPSY145
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LESLIE_2B_LESS
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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MARZUR
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MKPQ51
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EWEINHISPASTURE
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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KEKEIKO
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CD7023171
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JAMESCAPE
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MELLINA2
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GRANDMAL21
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DUSTYROSES
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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IDAHOTRAILRIDER
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PICKIE98
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RAMONAFAY
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CD7204509
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TENS_ACE52
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CD4655033
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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MTUERO
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CUBALZ
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CARRIE711
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CMFARRELL36
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DONNAJUNE2
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GRAMMAJOYCETO12
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ELRIDDICK
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TOMATOCAFEGAL
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DAWNMONIQUE1
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NANCYPAT1
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AJB121299
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KIMJ01
Used already cooked chicken breast, omitted the onion (allergies) and added red bell pepper. Also used stock from the store. Much tastier than plain water. Used the slow cooker too. Adding the noodles approx 20-30 minutes before cooking time finishes works well to keep it from getting mushy. - 12/4/18
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ROSSYFLOSSY
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SISTERPRETTY
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SUSANBEAMON
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TWEETYKC00
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CAROLYNINJOY1
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PLATINUM755
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NASFKAB
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PWILLOW1
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KIPPER15
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SHELLLEY2
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SUNSHINE99999
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RHOOK20047
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NEPTUNE1939
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RAZZOOZLE
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CNUGIN
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RO2BENT
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DJ4HEALTH
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MOMMY445
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ANHELIC
This is a soup I would love to make often. I love chicken noodle soup. Just had some tonight for supper and I will never get sick of it. I made this soup with a couple of changes. I used white egg noodles and a combination of 2 chicken breasts and 4 thighs and cooked it in a crock pot, great - 9/11/17
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BONDMANUS2002
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HOTPINKCAMARO49
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JVANAM
