04 Nov

Chicken Noodle Soup

Warm up with this delicious homemade soup — and freeze portions to reheat when you’re feeling under the weather!

Number of servings: 6


3 pounds chicken pieces (skin removed)
½ teaspoon salt
¼ teaspoon black pepper
1 onion (chopped)
1 cup celery (washed and chopped)
3 carrots (large, scrubbed, thinly sliced)
4 cups noodles (dry)
1 teaspoon thyme or sage (optional)


1. Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup.

2. Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat and simmer 2-3 hours.

3. Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10-15 minutes before separating bones from meat. Break meat into bite-size pieces. Remove any bones from broth.

4. Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.

5. Add chicken meat, seasonings and vegetables to the broth.

6. Bring broth to a boil, cover, reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crispy-tender.

7. Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.

8. Ladle into soup bowls.

9. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within two days. When reheating, bring to a boil.

Per serving: 350 calories, 12g total fat, 3g saturated fat, 100mg cholesterol, 320mg sodium, 27g carbohydrates, 3g dietary fiber, 5g sugar, 33g protein, 120 percent vitamin A, 8 percent vitamin C, 4 percent calcium, 15 percent iron.

Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.