Old-Fashioned Chicken Noodle Soup

Photo: Sang An; Styling: Philippa Brathwaite

Old-Fashioned Chicken Noodle Soup is classic American comfort food. Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup.

Yield: Serves 4 (serving size: about 1 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 51 Minutes
Total: 1 Hour, 1 Minute

Nutritional Information

Amount per serving
  • Calories: 423
  • Fat: 7.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 44.4g
  • Carbohydrate: 42.2g
  • Fiber: 4.8g
  • Cholesterol: 171mg
  • Iron: 3.3mg
  • Sodium: 474mg
  • Calcium: 98mg

Ingredients

  • 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
  • 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)

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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