Photo: Oxmoor House
6 servings (serving size: 1 cup)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

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Ratings & Reviews

Atlantis24's Review

July 01, 2009
This recipe is pretty good... I also added some celery seed to the broth while the chicken cooked. Also, I used "better than bouillon" chicken stock instead of bouillon granules and a little bit of sea salt. It's pretty tasty, but nothing like, "WOW! This is awesome!!" I like that it is very simple to make, though. :)

fltch1's Review

January 29, 2014
I'll keep looking for the best chicken noodle soup-more noodles than I wanted and the type of noodles were not what I thought they would be,

pml9801's Review

October 30, 2013