Chicken Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.9
  • Total Fat: 3.9 g
  • Cholesterol: 81.1 mg
  • Sodium: 897.8 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Chicken Noodle Soup calories by ingredient
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Number of Servings: 10


    1 whole chicken
    3 1/2 qt. water
    3-4 carrots, peeled and sliced
    3 celery ribs, sliced
    1 Tbsp. salt
    1 Tbsp. chicken bouillon, or to taste

    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    1 tsp. salt
    1/4 tsp. paprika
    1 large egg
    3 Tbsp. skim milk


Makes about 15 cups. 10 1 1/2-cup servings.

Rinse chicken and remove as much fat as you can. Put into a large pot, cover with water and add carrots, celery and about 1 Tbsp. salt. Bring to a boil. Let simmer for about 2 hours.

Remove from heat and remove chicken from pot. Remove skin from chicken; discard. Remove chicken from bones, then return the meat to the pot. Discard bones.

Place the pot into the refrigerator and leave it overnight.

About an hour before you want to serve the soup, remove it from the fridge. Scrape all the fat, which has hardened, from the top of the soup. When the fat is all gone, return the pot to the stove and heat it up. Add the chicken bouillon.

To make the noodles: Mix the flours, salt and paprika together. Whisk the egg and the milk together and add to the flour. Knead on a lightly floured surface until it's all mixed together.

On a lightly floured surface, roll the dough out until it's very thin. Cut into 3-inch strips, and then cut each strip into 1/4-inch wide noodles. When they're all cut, toss them into the hot soup and cook for 5-10 minutes.

Soup's on!

Number of Servings: 10

Recipe submitted by SparkPeople user LORANORTH.

TAGS:  Poultry | Soup | Poultry Soup |

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