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Chicken Noodle Soup

Yield 8 servings (serving size: 1 3/4 cups)
"My grandmother passed this recipe down to my mom, who created a healthier version she makes for me whenever I'm sick--it's the ultimate confort food. Nothing cures colds better than my mother's homemade chicken noodle soup. The recipe was difficult for me to write down, since Mom never measures her ingredients, but I watched carefully the last time she made it." --CL Reader


  • 8 cups water
  • 4 (6-ounce) skinless chicken breast halves
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 3/4 cup chopped parsnip
  • 1 tablespoon chicken-flavored bouillon granules
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 5 cups cooked egg noodles (about 8 ounces uncooked)

Nutrition Information

  • calories 206
  • caloriesfromfat 10 %
  • fat 2.4 g
  • satfat 0.6 g
  • monofat 0.7 g
  • polyfat 0.7 g
  • protein 18.7 g
  • carbohydrate 27 g
  • fiber 2.1 g
  • cholesterol 60 mg
  • iron 2 mg
  • sodium 563 mg
  • calcium 36 mg

How to Make It

  1. Combine the water and chicken in a Dutch oven, and bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon, reserving liquid. Remove chicken from bones; shred with 2 forks to measure 2 1/2 cups meat. Discard bones.

  2. Add chicken, onion, and next 7 ingredients (onion through broth) to pan; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.