Chicken Noodle Soup

Chicken Noodle Soup RECIPE

4.3 of 5 (110)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 217.6
  • Total Fat: 2.9 g
  • Cholesterol: 79.6 mg
  • Sodium: 832.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken Noodle Soup calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

Nothing beats a bowl of fresh, homemade chicken noodle soup. Nothing beats a bowl of fresh, homemade chicken noodle soup.

Ingredients

    • 2-1/2 cups wide egg noodles
    • 4 cups water
    • 1 teaspoon vegetable oil
    • 12 cups chicken broth
    • 1 teaspoon poultry seasoning
    • 1 cup chopped celery
    • 1 cup chopped onion
    • 1/3 cup cornstarch
    • 1/4 cup water
    • 3 cups diced, cooked chicken meat
    • salt (optional) to taste

Directions

1. In a medium saucepan, bring water to a boil. Add noodles and oil, and boil 8 minutes. Drain and rinse under cool running water, then drain again.



2. In a large saucepan, bring broth, and poultry season to a boil. Stir in celery and onion. Reduce heat, cover, and simmer for 15 minutes.



3. In separate bowl, mix cornstarch and water together until cornstarch is completely dissolved, and gradually add to soup, stirring constantly.



4. Add noodles and chicken, and heat through. Add salt (optional) to taste.



Makes 8 servings.



Member Ratings For This Recipe


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    Incredible!
    15 of 15 people found this review helpful
    I make this same soup only instead of salt and poultry seasoning I add Itallian seasoning (1/4 cup per huge pot of soup) adds flavor without all the salt. - 4/13/09


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    9 of 9 people found this review helpful
    I made this but changed it to low sodium chicken broth and fat free. I loved how easy it was to make. - 4/13/08


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    Good
    8 of 9 people found this review helpful
    Soup is delicious - no need for the corn starch - 4/13/09


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    Incredible!
    7 of 7 people found this review helpful
    LOVE LOVE LOVE this recipe. So easy to make. I did change a couple of things. I cooked a whole bag (12 oz) of wide egg noodles and I added about a dozen mini carrots finely chopped. I used low sodium chicken broth and instead of the step where you add the corn starch/water, put in crockpot. YUM! - 4/14/09


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    7 of 7 people found this review helpful
    Try this recipe with wheat noodles and fat-free chicken broth...it is excellent! - 4/14/08