Rating: 4.5 stars
28 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0

Chicken noodle soup is probably the top comfort food of all time. You'll need to start a day ahead to prepare the tasty homemade broth. A serving of this soup provides about 200 micrograms of vitamin A, just shy of one-third of the RDA.

Jackie Mills, MS, RD
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 1 3/4 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.

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  • Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.

  • Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.

  • Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

Nutrition Facts

235 calories; calories from fat 20%; fat 5.2g; saturated fat 1.3g; mono fat 1.8g; poly fat 1.1g; protein 21.3g; carbohydrates 24.6g; fiber 2.3g; cholesterol 53mg; iron 1.1mg; sodium 679mg; calcium 39mg.
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