Chock-Full Chicken Noodle Soup

6 Reviews
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Yield
5 servings (serving size: about 2 cups)
September 1999
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 332
  • Caloriesfromfat 22%
  • Fat 8.1g
  • Satfat 2.2g
  • Monofat 3g
  • Polyfat 1.9g
  • Protein 31.6g
  • Carbohydrate 32.7g
  • Fiber 4.2g
  • Cholesterol 96mg
  • Iron 3.5mg
  • Sodium 1068mg
  • Calcium 75mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Almost perfect

NRcook
March 04, 2016
Just made this and it was delicious. I gave four stars because I tweaked the recipe a tiny bit. I added turmeric, more stock, kale instead of spinach, and I didn't thicken it. This hit the spot.

mmrunkel's Review

mmrunkel
December 11, 2013
love love love. we've been been making for a couple years now and it's always a favorite with guests. we usually throw everything in a slow cooker on low for 8 hrs and the last hour we throw in the noodles.

hanny121's Review

hanny121
February 01, 2013
I've been making this for years. Usually make it when family or friends have a bad cold and they claim it helps them heal. This week, I made slight changes that were fabulous. Added 1/4 tsp of turmeric and 1/4 tsp cayenne to enhance flavor and add a bit of health benefit. Then replaced noodles with Buitoni's Three Cheese tortellini. Hearty and delicious. As a Weight Watcher, it would help to know the serving size. I'm guessing 6, one-cup servings, which is 8 points plus.

NRcook's Review

Cami
March 13, 2012
I have made this soup many times. It is just delicious! I put it in 1 1/2 - 2 cup containers and freeze. Great to have when there isn't enough time to make a lunch or dinner.

BowenJ's Review

BowenJ
December 23, 2011
I agree about the thickening, it doesn't really need it. I also don't have a dutch oven, so I cooked in phases in a slow cooker one weekend. It was phenomenal!!! Add the noodles in shortly before you want to serve it. The flavor is great without any added extras...those would just be a bonus.

stellacorona's Review

stellacorona
February 17, 2009
This will be my chicken soup recipe from now on! Followed directions first time, but next time added green pepper, garbanzo beans and bow ties instead of noodles. Simmered chicken breasts in broth, then shredded. Doesn't really need the thickening. Great both times! Good soup to take to those in need of a meal.
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