2 hrs 30 mins
I've been making this soup for years. It's simple but so good. In the past, I Always used a whole raw chicken, but lately I've been buying the rotisserie chickens in the grocery store. The ones from Sam's Club are the very best. My husband and I have a nice chicken dinner using half of it, then I use the remaining chicken to make a pot of soup. Yummy! Nothing like good Jewish penicillin!
My Private Note
Units: US | Metric
- 1Place your chicken in a stock pot and cover with salt and peppercorns.
- 2Add 1 carrot cut in half, 1 onion cut in half, and 1 stalk of celery, cut in half.
- 3Cover with water and bring to a boil. Put lid on pan and let the broth simmer until the chicken is falling apart from the bones. Take off stove to cool and with a large spoon with holes, remove the chicken, bones, and the veggies.
- 4Discard veggies and take all the chicken meat off the bones. Put chicken meat back in pot.
- 5I refrigerate the stock in the pot and then remove all the grease that has accumulated on top. This is an optional step. I like to do it this way and generally refrigerate it overnight and then finish it.
- 6Slice remaining carrots, celery and chop onions. Place in broth, add bouillon cubes and simmer over med heat until you veggies are softened.
- 7Add frozen peas.
- 8In a separate pot, cook your noodles, drain and add to the soup.
- 9At this point, adjust seasonings, i.e., add salt/pepper and/or more chicken cubes.
Browse Our Top Clear Soup Recipes
You Might Also Like...View All Clear Soup Recipes
Nutritional Facts for The Best Chicken Noodle Soup
Serving Size: 1 (164 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 340.7
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 5.2 g
- Cholesterol 93.3 mg
- Sodium 519.5 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 2.9 g
- Sugars 4.4 g
- Protein 23.0 g