Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Noodle Soup Recipe
    Lost? Site Map

    Chicken Noodle Soup

    Chicken Noodle Soup. Photo by Bonnie G #2

    1/1 Photo of Chicken Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    4 hrs

    1 hr

    Bonnie G #2's Note:

    Found this recipe in a magazine and while I haven't made it, I'm anxious to give it a try. What's better for those cold, winter eves than a hot bowl of chicken noodle soup, and this one sounds a little different to me with leeks, parsnips and lemon in the stock and dill in the soup. The long prep time includes stock cooking time. You can use this as a base with differant additions, I've added frozen peas and mushroom slices a few minutes before serving and have even cooked it all in the crockpot for ease. Last time I changed out the egg noodles for home made. I haven't tried it yet - but thinking a can of stewed tomatoes added might be good to, play with it to your own liking.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Stock

    Soup

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 carrots, peeled and cut crosswise into 1/4-inch coins
    • 2 celery ribs, cut into 1/4-inch slices
    • 2 tablespoons dill, chopped
    • 1 lb egg noodles
    • kosher salt & freshly ground black pepper

    Directions:

    1. 1
      For stock:.
    2. 2
      In large pot, combine all ingredients and add just enough water to cover. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface. Strain stock in large bowl and discard solids except for chicken halves, set those aside.
    3. 3
      For soup:.
    4. 4
      In large pot, heat olive oil over medium heat.
    5. 5
      Add onions, carrots and celery. Cook about 10 minutes.
    6. 6
      Add 6 cups stock.
    7. 7
      Cook 25 minutes or until vegetables are very tender.
    8. 8
      Meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
    9. 9
      Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
    10. 10
      Season to taste with salt and pepper.
    11. 11
      Serve hot.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken Noodle Soup

    Serving Size: 1 (365 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 882.6
     
    Calories from Fat 391
    44%
    Total Fat 43.5 g
    67%
    Saturated Fat 11.6 g
    58%
    Cholesterol 226.3 mg
    75%
    Sodium 249.9 mg
    10%
    Total Carbohydrate 70.4 g
    23%
    Dietary Fiber 6.4 g
    25%
    Sugars 8.3 g
    33%
    Protein 50.8 g
    101%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites