Chock-Full Chicken Noodle Soup

You'll only need one pot  to make this old-fashioned, hearty chicken noodle soup featuring fresh vegetables and homemade chicken stock.

Yield: 5 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 22%
  • Fat: 8.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.9g
  • Protein: 31.6g
  • Carbohydrate: 32.7g
  • Fiber: 4.2g
  • Cholesterol: 96mg
  • Iron: 3.5mg
  • Sodium: 1068mg
  • Calcium: 75mg


  • 1/2 teaspoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 6 cups Chicken Stock, divided
  • 2 cups diced peeled baking potato
  • 1 cup chopped celery
  • 1 cup (1/4-inch-thick) sliced carrot
  • 3 cups chopped cooked chicken
  • 2 cups chopped spinach
  • 1 teaspoon salt
  • 3 ounces uncooked medium egg noodles (about 1 1/2 cups)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper


  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.
  2. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.
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