Old-Fashioned Chicken Noodle Soup

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Old-Fashioned Chicken Noodle Soup Recipe

Photo: Sang An; Styling: Philippa Brathwaite

Old-Fashioned Chicken Noodle Soup is classic American comfort food. Really, does it get any better? Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup that’s ready in just over an hour. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot. This recipe can be doubled easily so you can enjoy some now and freeze the leftovers for a quick meal on busy weeknights.

Serves 4 (serving size: about 1 1/2 cups)


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2 (4-ounce) skinless, bone-in chicken thighs
1 (12-ounce) skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Celery leaves (optional)


Hands-on: 51 Minutes
Total: 1 Hour, 1 Minutes

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

Created date

December 2011

Nutritional Information

Calories 423
Fat 7.7 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 1.4 g
Protein 44.4 g
Carbohydrate 42.2 g
Fiber 4.8 g
Cholesterol 171 mg
Iron 3.3 mg
Sodium 474 mg
Calcium 98 mg