Cindy's Cooking Light Chicken Noodle Soup

Total Time
Prep 30 mins
Cook 1 hr 30 mins

This is a recipe I clipped out of an old cooking light cookbook years ago...It makes the best homemade chicken noodle soup. I usually use amish thick noodles in this soup and I tend to add more than the recipe says.

Ingredients Nutrition


  1. Combine: chicken & next 10 ingredients in a large dutch oven, and bring mixture to a boil over high heat. Reduce heat; cook 45 minutes or until chicken is tender. REmove chicken from borth; set broth mixture aside. Skin and bone chicken; chop chicken meat and set aside.
  2. Pour broth mixture through a wire-mesh strainer into a large bowl; discard cooked vegetables. Remove and discard fat from broth; return broth to dutch oven.
  3. Cook noodles according to package directions, omitting salt and fat; drain and set aside.
  4. Add chopped onion, sliced celery, and sliced carrots to chicken broth; bring to a boil over high heat. Reduce heat; simmer 15 minutes -- add cooked noodles and simmer another 15 minutes. Serve or you can freez in containers.
Most Helpful

5 5

I save my chicken carcasses for soup and freeze them, so I used 2 for this recipe instead of the whole chicken called for in the recipe. Skipped the turnip because I didn't have any and reduced the salt. The end result was a very homey hearty soup. The tarragon and oregano are not typically herbs I use for chicken noodle soup, but they were a nice change of pace and added great subtle flavor. Thank you Ciindy for sharing the recipe.