Old Fashioned Chicken Noodle Soup

4.7 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 1.9 g
  • Cholesterol: 34.0 mg
  • Sodium: 63.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 9.7 g

View full nutritional breakdown of Old Fashioned Chicken Noodle Soup calories by ingredient
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Chicken soup the way my old German aunt makes it. The chicken needs to have the skin and fat on it to give it taste. By removing the fat you remove the flavour. Chicken soup the way my old German aunt makes it. The chicken needs to have the skin and fat on it to give it taste. By removing the fat you remove the flavour.
Number of Servings: 4


    4 Chicken pieces - bone in, skin on
    1 stick celery - chopped
    1 carrot - chopped
    1/2 medium onion - chopped
    1 cup of water to start - add additional water as needed.

    Olive oil

    Garlic powder, pepper and seasoning salt to taste.

    Handful of whole wheat broad or soup noodles


Makes approximately 4 cups of soup.

Add a small amount of olive oil to the bottom of your soup pot.

Add onions and saute for a couple of minutes.

Season chicken with garlic powder, seasoning salt and pepper. Place chicken in pot and saute until slightly browned. I used chicken thighs because they are really cheap. Also, the dark meat and bones provide more flavour.

Add 1 cup of water, celery and carrot.

Cover and reduce heat. Simmer for 45 minutes.

Add noodles. Simmer for another 10 minutes.

If you prefer you can remove the chicken pieces from the soup, shred the chicken from the bones and return it to the soup. In my family we just leave the pieces whole.

Number of Servings: 4

Recipe submitted by SparkPeople user BLSCT123.

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Member Ratings For This Recipe

  • Nothing beats chicken noodle soup. I have bags that you can use to put dressing into for turkeys. If you put the chicken pieces in one and cook it in the bag it is really easy to remove and take the chicken off the bones to put back in the soup. No stray pieces to boil loose. - 5/12/19

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  • This recipe was very good. The only problem I had was that the type of chicken it called for left chunks of fat and bones to pick out. The fat does add a lot of flavour, but if you have picky spouses/children they might not be a big fan. - 8/21/13

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  • I'll make this again. Delicious!
    It's all in the seasoning.
    I also added extra water and still felt I should have added more.
    Oh, I partially baked the chicken in the oven so I would not need the olive oil and I got rid of the excessive chicken fat.
    - 12/11/11

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  • Added sliced red potatoes, minced garlic. Used chicken breasts (all-white meat, no bones). Cooked per recipe directions except added lots more water (almost filled the pot). Added noodles (1/2 bag of No Yolks) just before cover/simmer for 45 minutes. - 7/17/11

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  • Very Easy and delicious! I added double the recommended carrots and celery. I will need to double the entire recipe next time, as my fiance ended up snagging most of this pot. - 6/17/11

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