Chunky Chicken Noodle Soup

Recipe from

Oxmoor House

Nutritional Information

Calories 204
Caloriesfromfat 0.0 %
Fat 6.9 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25.4 g
Carbohydrate 9.1 g
Fiber 1 g
Cholesterol 82 mg
Iron 0.0 mg
Sodium 358 mg
Calcium 0.0 mg


1 (3-pound) broiler-fryer, cut up and skinned
4 cups water
3/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
3 celery tops
2 cups water
2 ounces uncooked medium egg noodles
1/2 cup sliced celery
1/2 cup sliced carrot
1/3 cup sliced green onions
2 tablespoons minced fresh parsley
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon coarsely ground black pepper
1 bay leaf
Additional coarsely ground black pepper (optional)


Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.


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Oxmoor House

March 2006
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