Search thousands of recipes reviewed by home cooks like you.

Regular Chicken Soup

Regular Chicken Soup

  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Gdolapp

Gdolapp

A simple, hearty chicken soup with noodles. It's perfect for a chilly winter afternoon.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1689 mg
  • 68%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
  2. Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken bouillon and egg noodles. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

NANCYLEEIL
94

NANCYLEEIL

12/7/2003

Maybe I did something wrong or perhaps its my taste, but 8 cups of liquid just did not make it...at least with a whole 12 oz package of noodles. Once I added the noodles, the liquid was basically all gone...and I ended up adding chicken broth I had on hand to at least keep it simmerable for two hours. Tasted great though and very easy, ingredients are usually ones you have on hand and with two kids with the flu, I was happy to have found it. I think its a great simple recipe to try but I wouldn't add ALL the noodles at once till you're comfortable with the amount of liquid in the soup.

ChefNan
75

ChefNan

2/10/2006

I used half chicken broth and half water. I let the veggies cook 15 min then added raw chopped up chicken breats to make it's own broth. Let that cook about 20 min then tossed in the noodles for the last ten minutes. It was wonderful. Added some parsley and salt and pepper too.

nyangel1203
64

nyangel1203

1/18/2007

I have only made chicken noodle soup a couple of times. I saw this recipe and read the reviews and decided to make it. I had to make so many changes, I should have wrote my own recipe. First of all there isn't enough liquid for the amount of ingredients. I used 12 cups of liquid and the amount of chicken bouillon accordingly. I cooked the vegetables in the broth. I cooked the chicken seperately. It was bland to say the least. I then added a few bay leaves, some dried oregano and basil, poultry seasoning and lots of black pepper. I added the chicken back and simmered for about 15 minutes. I cooked only 6 ounces of the egg noodles, which was more than enough. I added the noodles at the end to keep them from being mushy. My soup at this point was delicious and got rave reviews. Just a note... it doesn't take 2 hours of simmering to be done. Mine was done in half the time.

Similar recipes