Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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

Recipe by Cooking Light January 2001


Recipe Summary

8 servings (serving size: 1 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

206 calories; calories from fat 10%; fat 2.4g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.7g; protein 18.7g; carbohydrates 27g; fiber 2.1g; cholesterol 60mg; iron 2mg; sodium 563mg; calcium 36mg.